Moroccan Beef Stew

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1 kg beef tenderloin, cut into 1-inch cubes
• 3 red onions, sliced
• 500 g peeled baby carrots
• 500 g cauliflower, divided into florettes
• 1 tablespoon ground cumin
• 3 teaspoons tsps mixed spice
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1/2 cup chopped fresh mint, divided

Recipe

• 1 heat 1 tablespoon oil in large nonstick pan over high heat.
• 2 sprinkle beef with salt and pepper.
• 3 add beef to pan in batches and sauté until cooked to desired doneness, about 2 minutes for medium-rare.
• 4 using slotted spoon, transfer beef to bowl.
• 5 add remaining 1 tablespoon oil to skillet.
• 6 add shallots, carrots and cauliflower and sauté until golden, about 3-5 minutes.
• 7 add all spices; stir 30 seconds.
• 8 sprinkle flour over; stir 30 seconds.
• 9 stir in broth and bring to boil. reduce heat to medium; simmer until carrots are just tender, about 8 minutes.
• 10 return beef to skillet; cook until sauce thickens slightly, about 1 minute. season stew to taste with salt and pepper.
• 11 stir in 1/4 cup chopped mint. transfer stew to bowls.
• 12 sprinkle with remaining chopped mint and serve.