Recipes Ingredients Meat & Poultry Beef Recipes North African Beef-and-Carrot Stew with Mint 3.4 (10) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 28, 2018 Print Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 20 mins Total Time: 35 mins Servings: 4 Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes to make. Ingredients 1 ¼ pounds boneless sirloin steak, cut into 1 ¼-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 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, for serving Steamed couscous, for serving (optional) Directions 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. Print