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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from Epicurious. Ingredients:
2 tablespoons olive oil, divided |
1 kg beef tenderloin, cut into 1-inch cubes |
3 red onions, sliced |
500 g peeled baby carrots |
500 g cauliflower, divided into florettes |
1 tablespoon ground cumin |
3 teaspoons tsps mixed spice |
1/4 teaspoon cayenne pepper |
2 tablespoons all-purpose flour |
4 cups beef broth |
1/2 cup chopped fresh mint, divided |
Directions:
1. Heat 1 tablespoon oil in large nonstick pan over high heat.
2. Sprinkle beef with salt and pepper.
3. Add beef to pan in batches and sauté until cooked to desired doneness, about 2 minutes for medium-rare.
4. Using slotted spoon, transfer beef to bowl.
5. Add remaining 1 tablespoon oil to skillet.
6. Add shallots, carrots and cauliflower and sauté until golden, about 3-5 minutes.
7. Add all spices; stir 30 seconds.
8. Sprinkle flour over; stir 30 seconds.
9. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes.
10. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper.
11. Stir in 1/4 cup chopped mint. Transfer stew to bowls.
12. Sprinkle with remaining chopped mint and serve.
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