INGREDIENTS

* 3 tablespoons canola oil, divided
* 1 clove garlic, minced
* 2 onions, chopped
* 2 1/2 pounds beef stew meat, cut into 1 1/2 inch cubes
* 1 teaspoon salt
* 2 teaspoons pepper
* 2 tablespoons caraway seed
* 1 tablespoon all-purpose flour
* 7 cups beef broth
* 2 bay leaves
* 1 tablespoon white sugar
* 1 teaspoon nutmeg
* 3 large potatoes, peeled and cubed
* 3 large carrots, peeled and chopped
* 1 tablespoon cornstarch
* 1/4 cup water
* 1/4 cup chopped fresh parsley

Method

1. 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.
2. 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.
3. 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.