Spiced Beef Stew with Carrots and Mint

Ingredients

• 1 tablespoon all purpose flour 
• 8 ounces baby carrots peeled
• 2.5 cups beef broth 
• 12 ounces beef tenderloin cut into 1-inch cubes
• 0.1 teaspoon cayenne pepper 
• 0.3 cup mint leaves fresh divided chopped
• 2 teaspoons ground cumin 
• 2 tablespoons olive oil divided
• 1.5 teaspoons pumpkin pie spice 
• 1 cup shallots sliced ( 3 large)

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Heat 1 tablespoon oil in large nonstick skillet over high heat.
2. Sprinkle beef with salt and pepper.
3. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Add shallots and carrots and sauté until golden, about 3 minutes.
6. Add all spices; stir 30 seconds.
7. 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.
8. Transfer stew to bowls.
9. Sprinkle with remaining chopped mint and serve.
10. Bon Appétit
11. See Nutrition Data's analysis of this recipe ›