Another read of the day…
I came across Bon Appetit Magazine that I almost throw out. It is not Chinese nor French, but Mediterranean. It looks like easy to make, sound very healthy and most of all…looks very very good. What intrique me is the pumpkin pie spice that I’ve never used before… Wonder how it differ from Chinese 5 spice.
For the photo and official links to recipe you can go to:
http://www.epicurious.com/recipes/food/views/Spiced-Beef-Stew-with-Carrots-and-Mint-237295
I will try to make it this week and give a report to you on how it turn out and how’s my spin on the recipe make a difference. So stay tuned.
Spiced Beef Stew with Carrots and Mint
Bon Appétit | March 2007
Makes 2 servings
This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours
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
Preparation
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.
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