Ingredients
3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
7 cups beef broth
1 teaspoon salt
2 teaspoons pepper
2 tablespoons caraway seed
1 tablespoon all-purpose flour
2 bay leaves
1 tablespoon white sugar
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heat 1 tablespoon canola oil in a dutch oven over medium-high heat. stir in garlic and onion, and cook until softened and translucent; remove from pan. pour 2 tablespoons canola oil into dutch oven. while this heats, mix the beef with salt and pepper. sear the beef in batches until browned all over, about 5 minutes. stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. stir together the cornstarch and water; stir into the stew along with the parsley. simmer until thickened, about 5 minutes.
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