Spiced Beef Stew with Carrots and Mint
Spiced Beef Stew with Carrots and Mint might be a good recipe to expand your main course collection. This dairy free recipe serves 2 and costs $6.87 per serving. One portion of this dish contains roughly 36g of protein, 53g of fat, and a total of 686 calories. 30 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. It is perfect for Winter. It is brought to you by Epicurious. A mixture of all purpose flour, pumpkin pie spice, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 88%, this dish is tremendous. Try Spiced Beef Stew with Carrots and Mint, Spiced Chicken Stew with Carrots, and Spiced Chicken Stew with Carrots for similar recipes.
Servings: 2
Cooking duration: 40 minutes
Ingredients:
1 tablespoon all purpose flour
8 ounces peeled baby carrots
2 1/2 cups beef broth
12 ounces beef tenderloin, cut into 1-inch cubes
1/8 teaspoon cayenne pepper
1/3 cup chopped fresh mint, divided
2 teaspoons ground cumin
2 tablespoons olive oil, divided
1 1/2 teaspoons pumpkin pie spice
1 cup sliced shallots (about 3 large)
Equipment:
frying pan
slotted spoon
bowl
Cooking instruction summary:
Preparation Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and saut 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 saut 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 ApptitSee Nutrition Data's analysis of this recipe
Step by step:
1. Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper.
2. Add beef to skillet and saut until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl.
3. Add remaining 1 tablespoon oil to skillet.
4. Add shallots and carrots and saut until golden, about 3 minutes.
5. 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.
6. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.
7. See Nutrition Data's analysis of this recipe
Nutrition Information:
covered percent of daily need
