Moroccan Beef Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml 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
- 14.79 ml ground cumin
- 14.78 ml tsps mixed spice
- 1.23 ml cayenne pepper
- 29.58 ml all-purpose flour
- 946.36 ml beef broth
- 118.29 ml chopped of fresh mint, divided
directions
- Heat 1 tablespoon oil in large nonstick pan over high heat.
- Sprinkle beef with salt and pepper.
- Add beef to pan in batches 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, carrots and cauliflower and sauté until golden, about 3-5 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.