My friend, Roxann, introduced me to this lovely, warm stew. It’s special. From the tenderloin to the pumpkin spice to the fresh mint. It’s the perfect winter supper.
The recipe recommended serving the stew over couscous. And in truth, I haven’t been entirely smitten with couscous … until I found this whole wheat pearl couscous. It’s wonderful.
Spiced Beef Stew with Carrots & Mint
2 T. olive oil, divided * 12 oz beef tenderloin, cut into 1-inch cubes * 1 c. sliced shallots (about 3 large) * 8 oz peeled baby carrots (I used sliced carrots) * 2 t. ground cumin * 1 ½ t. pumpkin pie spice (don’t skip this!) * pinch cayenne pepper * 1 T. flour * 2 ½ c. beef broth * 1/3 c. chopped fresh mint, divided
Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet & 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 ¼ cup chopped mint. Transfer stew to bowls. Sprinkle with remaining mint and serve with couscous.
recipe source: March 2007 Bon Appetit
I made this recipe on Sunday afternoon because I knew our family schedule was wild and wacky on Monday. I just hate everybody having to grab a peanut butter sandwich for supper because I haven’t planned ahead.
So, ta-da! This works well warmed in the microwave. Of course, it’s more delicious just off the stove but for crazy schedules ~ this is just perfect.