North African Beef-and-Carrot Stew with Mint

Name: North African Beef-and-Carrot Stew with Mint
Prep time: 20 min
Total time: 35 min
Ingredients: 1.25 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; 0.25 cup tomato paste; 0.75 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 2 cups low-sodium chicken broth; 0.25 cup fresh mint leaves, sliced if large, for serving; Steamed couscous, for serving (optional)

3.4

(10)

5 Reviews

By

Martha Stewart Editors

Updated on December 28, 2018

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.