Spiced Beef Stew with Carrots and Mint

Ingredients for Spiced Beef Stew with Carrots and Mint

• 2 tablespoons olive oil, divided

• 350g beef tenderloin, cut into 1-inch cubes

• 120g sliced shallots (about 3 large)

• 230g peeled baby carrots

• 2 teaspoons ground cumin

• 1 1/2 teaspoons pumpkin pie spice

• 1/8 teaspoons cayenne pepper

• 1 tablespoon plain flour

• 2 1/2 cups beef broth

• 1/3 cup chopped fresh mint, divided

Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.

Avvertenza

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