Spiced Beef Stew With Carrots And Mint
- 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
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon cayenne pepper
- 1 tablespoon all purpose 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 saute 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 saute 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.
olive oil, beef tenderloin, shallots, baby carrots, ground cumin, pumpkin pie spice, cayenne pepper, flour, beef broth, fresh mint
Taken from www.epicurious.com/recipes/food/views/spiced-beef-stew-with-carrots-and-mint-237295 (may not work)