Best North African Beef And Carrot Stew With Mint Recipes

SPICED BEEF STEW WITH CARROTS AND MINT

Spiced Beef Stew with Carrots and Mint image

Categories Soup/Stew Beef Herb Low Carb Quick & Easy Low Cal High Fiber Dinner Mint Carrot Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

NORTH AFRICAN BEEF STEW

North African Beef Stew image

This is a really easy and filling stew that is great in the winter.

Provided by CICOYLE

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 6

Number Of Ingredients 8

Ingredients

2 ¼ pounds beef stew meat, cut into 3/4-inch cubes
2 onions, roughly chopped
2 cloves garlic, chopped
2 tablespoons harissa
salt and ground black pepper to taste
water to cover
2 potatoes, chopped
1 (14.5 ounce) can chopped tomatoes

Steps:

Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 22.8 g, Cholesterol 93.9 mg, Fat 23.4 g, Fiber 3.5 g, Protein 30.5 g, SaturatedFat 9.2 g, Sodium 224 mg, Sugar 5.4 g

BEEF STEW

Beef Stew image

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 2h45m

Number Of Ingredients 10

Ingredients

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g