Spiced Beef Stew with Carrots and Mint

Spiced Beef Stew with Carrots and Mint

Bon Appétit |  March 2007

2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes

1 cup sliced shallots (about 3 large)

8 ounces peeled baby carrots

2 teaspoons ground cumin

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon cayenne pepper

1 tablespoon all purpose flour

2 1/2 cups beef broth

1/3 cup 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 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.

nutritional information

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