Spiced Beef Stew With Carrots and Mint |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too. Ingredients:
2 tablespoons olive oil, divided |
1 lb beef tenderloin, cut into 1 inch cubes |
3 large shallots, sliced |
8 ounces baby carrots, peeled |
2 teaspoons ground cumin |
1 1/2 teaspoons pumpkin pie spice |
1/8 teaspoon cayenne pepper |
1 tablespoon flour |
2 1/2 cups beef broth |
1/4 cup fresh mint, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Heat 1 tablespoon of oil in skillet.
2. Sprinkle beef with salt and pepper.
3. Add beef to skillet, saute until done; Transfer to a bowl.
4. Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
5. Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
6. Now stir in the broth and bring to a boil; reduce heat to medium.
7. Simmer until carrots are tender, about 8 minutes.
8. Return beef to skillet; cook until sauce thickens, about 1 minute.
9. Season stew to taste with salt and pepper.
10. Stir in 1/4 cup chopped mint.
11. Serve with couscous.
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