Spiced Beef Stew with Carrots and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/8 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon all purpose flour
- 2 1/2 cups beef broth
- 2 tablespoons olive oil, divided
Preparation 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. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. One serving contains the following: 568.44 calories (kcal), 57.5% calories from fat, 36.33 g fat, 10.34 g saturated fat, 110.53 mg cholesterol, 19.64 g carbohydrates, 5.68 g dietary fiber, 8.07 g total sugars, 13.96 g net carbs, 37.16 g protein. Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
Preparation 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. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. One serving contains the following: 568.44 calories (kcal), 57.5% calories from fat, 36.33 g fat, 10.34 g saturated fat, 110.53 mg cholesterol, 19.64 g carbohydrates, 5.68 g dietary fiber, 8.07 g total sugars, 13.96 g net carbs, 37.16 g protein. Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
