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All Pumpkins' Night Stew

"This is a traditional German Stew served for Halloween. Its hearty flavors move best with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are difficult-cooked eggs prepared in a vinegar and beet juice combination to add a sweet taste and purple coloration to the eggs."

Ingredients :

3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
2 half of kilos pork stew meat, reduce into 1 half inch cubes
1 teaspoon salt
2 teaspoons pepper
2 tablespoons caraway seed
1 tablespoon all-motive flour
7 cups beef broth
2 bay leaves
1 tablespoon white sugar
1 teaspoon nutmeg
3 huge potatoes, peeled and cubed
three big carrots, peeled and chopped
1 tablespoon cornstarch
1/four cup water
1/four cup chopped clean parsley

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H30M

Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and prepare dinner till softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the pork with salt and pepper. Sear the pork in batches until browned throughout, approximately five minutes.
Stir in caraway seeds and flour, cook dinner until flour is incorporated and the caraway seed is aromatic, about 1 minute. Pour in beef broth; upload bay leaves, sugar, nutmeg, and onion combination. Bring to a boil, then lessen warmth to medium-low, cover, and simmer until the beef is soft, approximately 2 hours.
Stir inside the potatoes and carrots; retain cooking till the veggies are smooth, about 30 minutes. Stir collectively the cornstarch and water; stir into the stew in conjunction with the parsley. Simmer till thickened, about five mins.

Notes :

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