North African Beef-and-Carrot Stew with Mint
- 1 1/4 pounds boneless sirloin steak, cut into 1 1/4-inch pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium onion, coarsely chopped (about 2 cups)
- 5 medium carrots, cut on the bias into 2-inch pieces
- 1/4 cup tomato paste
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1/4 cup fresh mint leaves, sliced if large, for serving
- Steamed couscous, for serving (optional)
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.