Spiced Beef Stew With Carrots and Mint

Oolala's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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 ½ teaspoons pumpkin pie spice
• 1⁄8; teaspoon cayenne pepper
• 1 tablespoon flour
• 2 ½ cups beef broth
• ¼ cup fresh mint , chopped
• salt , to taste
• pepper , to taste

Directions:

1. Heat 1 tablespoon of oil in skillet.
2. Sprinkle beef with salt and pepper.
3. Add beef to skillet, saute until done; Transfer to a bowl.
4. Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
5. Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
6. Now stir in the broth and bring to a boil; reduce heat to medium.
7. Simmer until carrots are tender, about 8 minutes.
8. Return beef to skillet; cook until sauce thickens, about 1 minute.
9. Season stew to taste with salt and pepper.
10. Stir in 1/4 cup chopped mint.
11. Serve with couscous.