Spiced Beef Stew With Carrots And Mint Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Steps:

• Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
• Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

Steps:

• Trim fat from meat.
• Cut meat into 3/4 inch cubes.
• Spray a large saucepan with veggie spray.
• Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
• Drain off fat.
• Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
• Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
• Cut carrots into thin match like strips.
• Stir carrots and broccoli into meat mixture.
• Cover and simmer 8 to 10 minutes more or 'til tender crisp.
• Stir together cornstarch and 2 tablespoon cold water.
• Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.