1. Heat 1 tablespoon of oil in skillet. 2. Sprinkle beef with salt and pepper. 3. Add beef to skillet, saute until done; Transfer to a bowl. 4. Add remaining 1 tablespoon oil, shallots and carrots and saute until golden. 5. Add the cumin, pumpkin pie spice and the cayenne pepper; stir, sprinkle flour over it and stir again. 6. Now stir in the broth and bring to a boil; reduce heat to medium. 7. Simmer until carrots are tender, about 8 minutes. 8. Return beef to skillet; cook until sauce thickens, about 1 minute. 9. Season stew to taste with salt and pepper. 10. Stir in 1/4 cup chopped mint. 11. Serve with couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
