Moroccan Beef Stew

• 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 of fresh mint, divided

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 saute 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 saute 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.

olive oil, beef tenderloin, red onions, ground cumin, mixed spice, cayenne pepper, flour, beef broth, fresh mint

Taken from www.food.com/recipe/moroccan-beef-stew-498506 (may not work)