Spiced Beef Stew with Carrots and Mint

Spiced Beef Stew with Carrots and Mint
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 723.5
  • Total Fat: 46.1 g
  • Cholesterol: 115.7 mg
  • Sodium: 1,096.4 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 44.4 g

View full nutritional breakdown of Spiced Beef Stew with Carrots and Mint calories by ingredient
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Introduction

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours. This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.
Number of Servings: 2

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
    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
    1/2 can peas, drained

Directions

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 and peas. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.
I would serve over 1/2 cup brown rice, or couscous.

Number of Servings: 2

Recipe submitted by SparkPeople user STLJBASS.

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