Ingredients
-
2
-
1
-
3
-
500
-
500
-
1
-
3
-
1/4
-
2
-
4
-
1/2
-
-
-
-
Directions
Moroccan Beef Stew, Adapted from Epicurious , Adapted from Epicurious
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Steps
|
1
Done
|
Heat 1 Tablespoon Oil in Large Nonstick Pan Over High Heat. |
|
2
Done
|
Sprinkle Beef With Salt and Pepper. |
|
3
Done
|
Add Beef to Pan in Batches and Saut Until Cooked to Desired Doneness, About 2 Minutes For Medium-Rare. |
|
4
Done
|
Using Slotted Spoon, Transfer Beef to Bowl. |
|
5
Done
|
Add Remaining 1 Tablespoon Oil to Skillet. |
|
6
Done
|
Add Shallots, Carrots and Cauliflower and Saut Until Golden, About 3-5 Minutes. |
|
7
Done
|
Add All Spices; Stir 30 Seconds. |
|
8
Done
|
Sprinkle Flour Over; Stir 30 Seconds. |
|
9
Done
|
Stir in Broth and Bring to Boil. Reduce Heat to Medium; Simmer Until Carrots Are Just Tender, About 8 Minutes. |
|
10
Done
|
Return Beef to Skillet; Cook Until Sauce Thickens Slightly, About 1 Minute. Season Stew to Taste With Salt and Pepper. |
|
11
Done
|
Stir in 1/4 Cup Chopped Mint. Transfer Stew to Bowls. |
|
12
Done
|
Sprinkle With Remaining Chopped Mint and Serve. |
