Spicy Beef Stew
Epicurious
Photo by: Andrew McCaul
Warm up on a fall night with this beefy stew that's steeped with spices.
ingredients: Add all to shopping list
4 Tbsp olive oil, divided
24 oz beef tenderloin, cut into 1-inch cubes
1⁄4 tsp salt
1⁄4 tsp black pepper
6 large shallots, sliced
1 lb baby carrots
4 tsp ground cumin
2 tsp pumpkin pie spice
1⁄4 tsp cayenne
2 Tbsp flour
5 cups low-sodium beef broth
1⁄3 cup chopped mint
24 oz beef tenderloin, cut into 1-inch cubes
1⁄4 tsp salt
1⁄4 tsp black pepper
6 large shallots, sliced
1 lb baby carrots
4 tsp ground cumin
2 tsp pumpkin pie spice
1⁄4 tsp cayenne
2 Tbsp flour
5 cups low-sodium beef broth
1⁄3 cup chopped mint
directions:
1. Heat 2 Tbsp oil in a large nonstick skillet over high. Sprinkle beef with salt and pepper, add to skillet, and sauté until cooked to desired doneness, about 2 minutes for medium-rare.
2. Transfer beef to a bowl. Add remaining oil to skillet. Add shallots and carrots and sauté until starting to soften, about 3 minutes. Add all spices; stir for 30 seconds.
3. Add flour; stir for 30 seconds. Stir in broth and bring to a boil. Reduce heat to medium; simmer until carrots are just tender.
4. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Sprinkle with mint.
KITCHEN COUNTER:
Serve: 4. Per Serving: 530 calories, 30g carbs, 45g protein, 26g fat, 110mg cholesterol, 910mg sodium, 8g fiber
