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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spicy Beef Stew with Carrots and Mint Recipe

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This recipe for Spicy Beef Stew with Carrots and Mint is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil
2.5 lbs. beef tenderloin (or other cut)
1 c. sliced Shallots (~3 large Shallots)
3 c. peeled baby Carrots
2 tsp. ground Cumin
1 1/2 tsp. Pumpkin Pie Spice
1/8 tsp. Cayenne Pepper
1 tbsp. Flour
2 1/2 c. Beef Stock or Broth
1/3 c. chopped fresh Mint
Directions:
Directions:
Heat tbsp. olive oil in large non-stick skillet over high heat. Sprinkle beef with salt and pepper, add to skillet and saute until cooked to YOUR desired doneness. Usually about 2-4 minutes for medium rare.

Use a slotted spoon to transfer beef to large bowl.

Add shallots and carrots to skillet and saute until golden, about 3-5 minutes. Add all spices and stir. Cook for about a minute then sprinkle flour over the mixture, stir and cook for a minute.

Stir in broth (stock) and bring mixture to a boil. Reduce heat to medium and simmer until carrots are tender, about 8-10 minutes.

Return beef to skillet and cook mixture until sauce thickens a bit, about 1-3 minutes.

Season to taste with salt and pepper and stir in mint most of the mint, saving some for a garnish.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you use beef tenderloin this recipe cooks fast as noted above. If you use a less tender cut of beef you will need to cook the beef longer to tenderize.

Serve over couscous.

 

 

 

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