Spiced Beef Stew With Carrots And Mint

• 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 of fresh mint, chopped
• salt, to taste
• pepper, to taste

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.

olive oil, beef tenderloin, shallots, baby carrots, ground cumin, pumpkin pie spice, cayenne pepper, flour, beef broth, mint, salt, pepper

Taken from www.food.com/recipe/spiced-beef-stew-with-carrots-and-mint-214225 (may not work)