Best Spiced Beef Stew With Carrots And Mint Recipes

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NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT



North African Beef-and-Carrot Stew with Mint image

Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 11

1 1/4 pounds boneless sirloin steak, cut into 1 1/4-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, coarsely chopped (about 2 cups)
5 medium carrots, cut on the bias into 2-inch pieces
1/4 cup tomato paste
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1/4 cup fresh mint leaves, sliced if large, for serving
Steamed couscous, for serving (optional)

Steps:

  • Season sirloin with salt and pepper. Heat a large, wide shallow pan over medium-high heat. Swirl in 1 tablespoon oil, add steak in a single layer, and cook, turning a few times, until browned and medium-rare, about 5 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil to pan and cook vegetables, stirring occasionally, until onion is golden in places, about 5 minutes. Stir in tomato paste and cook 1 minute. Add spices and cook until fragrant, 15 seconds. Add broth; bring to a simmer. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Return sirloin and any accumulated juices to pan; cook until warmed through, about 1 minute. Remove from heat. Season with salt and pepper; sprinkle with mint. Serve over couscous.

SPICED BEEF STEW WITH CARROTS AND MINT



Spiced Beef Stew With Carrots and Mint image

Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.

Provided by Oolala

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 lb beef tenderloin, cut into 1 inch cubes
3 large shallots, sliced
8 ounces baby carrots, peeled
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon flour
2 1/2 cups beef broth
1/4 cup of fresh mint, chopped
salt, to taste
pepper, to taste

Steps:

  • Heat 1 tablespoon of oil in skillet.
  • Sprinkle beef with salt and pepper.
  • Add beef to skillet, saute until done; Transfer to a bowl.
  • Add remaining 1 tablespoon oil, shallots and carrots and saute until golden.
  • Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again.
  • Now stir in the broth and bring to a boil; reduce heat to medium.
  • Simmer until carrots are tender, about 8 minutes.
  • Return beef to skillet; cook until sauce thickens, about 1 minute.
  • Season stew to taste with salt and pepper.
  • Stir in 1/4 cup chopped mint.
  • Serve with couscous.

Nutrition Facts : Calories 444.4, Fat 30.6, SaturatedFat 10, Cholesterol 97.9, Sodium 474.9, Carbohydrate 10.1, Fiber 1.7, Sugar 2.8, Protein 31.2

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS



Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 15

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

SPICY MINT BEEF



Spicy Mint Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook's Note)
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce*
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in soy bean oil*
1 1/2 cups chopped fresh Thai basil leaves*
1 cup whole fresh mint leaves
Serving suggestion: sticky or steamed white rice

Steps:

  • In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

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