Spiced Beef Stew with Carrots and Mint
A flavorful beef tenderloin stew seasoned with warm spices like cumin and pumpkin pie spice, combined with tender baby carrots and fresh mint for a bright finish. The dish balances hearty beef with aromatic shallots in a rich broth.
Ingredients
- •2 tablespoons olive oil, divided
- •12 ounces beef tenderloin, cut into 1-inch cubes
- •1 cup sliced shallots (about 3 large)
- •8 ounces peeled baby carrots
- •2 teaspoons ground cumin
- •1½ teaspoons pumpkin pie spice
- •⅛ teaspoon cayenne pepper
- •1 tablespoon all purpose flour
- •2½ cups beef broth
- •⅓ cup chopped fresh mint
- •divided
Cooking Instructions
- 1.
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.
20 min
