Prep 15 mins
Cook 15 mins
Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.
- 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
- Heat 1 tablespoon of oil in skillet.
- Sprinkle beef with salt and pepper.
- Add beef to skillet, saute until done; Transfer to a bowl.
- Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
- Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
- Now stir in the broth and bring to a boil; reduce heat to medium.
- Simmer until carrots are tender, about 8 minutes.
- Return beef to skillet; cook until sauce thickens, about 1 minute.
- Season stew to taste with salt and pepper.
- Stir in 1/4 cup chopped mint.
- Serve with couscous.