Ingredients
-
2
-
1
-
3
-
8
-
2
-
1 1/2
-
1/8
-
1
-
2 1/2
-
1/4
-
-
-
-
-
Directions
Spiced Beef Stew With Carrots and Mint, 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 , 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
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Steps
|
1
Done
|
Heat 1 Tablespoon of Oil in Skillet. |
|
2
Done
|
Sprinkle Beef With Salt and Pepper. |
|
3
Done
|
Add Beef to Skillet, Saute Until Done; Transfer to a Bowl. |
|
4
Done
|
Add Remaining 1 Tablespoon Oil, Shallots and Carrots and Saute Until Golden. |
|
5
Done
|
Add the Cumin, Pumpkin Pie Spice and the Cayenne Pepper; Stir, Sprinkle Flour Over It and Stir Again. |
|
6
Done
|
Now Stir in the Broth and Bring to a Boil; Reduce Heat to Medium. |
|
7
Done
|
Simmer Until Carrots Are Tender, About 8 Minutes. |
|
8
Done
|
Return Beef to Skillet; Cook Until Sauce Thickens, About 1 Minute. |
|
9
Done
|
Season Stew to Taste With Salt and Pepper. |
|
10
Done
|
Stir in 1/4 Cup Chopped Mint. |
|
11
Done
|
Serve With Couscous. |
