Serves 4
35 min
North African Beef-and-Carrot Stew with Mint
Recipe GLPRdfaff575ff7e40
A warm, aromatic stew featuring tender beef and sweet carrots simmered in a spiced tomato broth with cinnamon and cayenne. Fresh mint adds a bright finish to this authentic North African-inspired dish, traditionally served with couscous.
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Ingredients
1¼ pounds boneless sirloin steak, cut into 1¼-inch cubes
Coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, coarsely chopped
5 medium carrots, bias-cut into 2-inch pieces
¼ cup tomato paste
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 cups low-sodium chicken broth
¼ cup fresh mint leaves, sliced if large
Directions
Pat the beef cubes dry with paper towels. Season generously with coarse salt and freshly ground black pepper on all sides.
Heat the extra-virgin olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef cubes for 2–3 minutes per side until golden brown. Transfer to a plate and set aside.
In the same pot, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
Stir in the tomato paste, ground cinnamon, and cayenne pepper. Cook for 1–2 minutes, stirring constantly, until the spices are well incorporated and the paste darkens slightly.
Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot.
Bring the mixture to a simmer over medium heat. Add the bias-cut carrot pieces, then reduce heat to medium-low and simmer gently for 15–18 minutes, until the beef is tender and the carrots are cooked through but still holding their shape.
Taste and adjust seasonings with additional salt and pepper as needed. Ladle the stew into bowls, garnish with fresh mint leaves, and serve with a drizzle of additional olive oil. Steamed couscous may be served on the side if desired.
