Spiced Beef Stew With Carrots And Mint Recipe Epicuriouscom

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• braise beef
• Preheat the oven to 350°F, with the rack in the middle.
• Pat the beef dry and season with salt and pepper.
• Heat the oil in a heavy 8-quart pot over medium-high heat until it shimmers, then brown the meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce the heat to medium, then add the carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push the vegetables to one side of the pot. Add the tomato paste to the cleared area and cook the paste, stirring, 2 minutes, then stir it into the vegetables. Add the vinegar and cook, stirring, 2 minutes. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two-thirds, 10 to 12 minutes.
• Add the broth to the pot along with the water, beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until the meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour the stew into the colander. Return the meat to the pot, then discard the remaining solids. Let cooking liquid stand 10 minutes.
• make potatoes and carrots
• While beef braises, peel the potatoes and cut into 1/2-inch-wide wedges. Slice the carrots diagonally (1-inch).
• Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 40 minutes.
• do ahead
• The STEW improves in flavor if made at least 1 day ahead. Chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BEEF STEW

Steps:

• Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

SPICY MINT BEEF

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

SPICED BEEF STEW WITH CARROTS AND MINT

Steps:

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

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT

Steps:

• 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.

PORTUGUESE SPICED BEEF STEW

Steps:

• Heat the olive oil in a large non-stick skillet over medium-high heat.
• Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently.
• Transfer beef to 4 quart slow-cooker; season with salt and pepper.
• Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened.
• Add in the garlic and saute 1 minute.
• Add in the red wine, tomato paste, pickling spices, and bay leaf.
• Let simmer and scrape up the browned bits from the bottom of the skillet as you stir.
• Remove skillet from heat; stir in tomatoes with juice.
• Pour mixture into slow cooker.
• Cover and cook on low 6-7 hours.
• Skin any fat from surface of stew.
• To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes.
• Sprinkle with fresh mint if desired and serve.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Steps:

• Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
• Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
• Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
• Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

SPICED BEEF STEW WITH CARROTS AND MINT

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.