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Gallery North African Beef-and-Carrot Stew with Mint Credit: Romulo Yanes Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 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)

Gallery North African Beef-and-Carrot Stew with Mint Credit: Romulo Yanes

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

North African Beef-and-Carrot Stew with Mint      Credit: Romulo Yanes

North African Beef-and-Carrot Stew with Mint

Credit: Romulo Yanes

North African Beef-and-Carrot Stew with Mint

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 4

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 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)

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.

Reviews (5)

 Add Rating & Review     10 Ratings   5 star values:        2    4 star values:        2    3 star values:        4    2 star values:        2    1 star values:        0

Reviews (5)

Add Rating & Review     10 Ratings   5 star values:        2    4 star values:        2    3 star values:        4    2 star values:        2    1 star values:        0

Add Rating & Review

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 2 1 star values: 0

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 2 1 star values: 0

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 2 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       05/15/2018   So tasty, so easy! I've made it several times and will continue to do so!  

Martha Stewart Member     Rating: 5 stars       10/26/2016   I have been making this stew for several years now and it is one of our family favorites that all 5 of us love. Easy to make, great flavors and we eat it over penne pasta, potato or rice. It is a winter go-to recipe for us.  

Martha Stewart Member     Rating: Unrated       02/28/2016   I cooked this today, easy prep and came together quickly. I prepared the couscous in the manner from the recipe "chicken breasts stuffed with herbed couscous". The recipe makes lots of broth. I will have this again.  

Martha Stewart Member     Rating: Unrated       07/19/2014   Incredibly easy, incredibly good. The flavor and aromas are amazing. We've substituted rice for couscous and, on occasion, London Broil for the beef component. This is a keeper.  

Martha Stewart Member     Rating: Unrated       12/16/2013   This was very delicious and highly satisfying. It hit my comfort food craving. It is a great meal to prepare quickly. Prepping the meat and veggies took the longest amount of time and it was minimal at that. YUM!!

    Martha Stewart Member

    Rating: 5 stars 05/15/2018

So tasty, so easy! I’ve made it several times and will continue to do so!

Rating: 5 stars

Rating: 5 stars 10/26/2016

I have been making this stew for several years now and it is one of our family favorites that all 5 of us love. Easy to make, great flavors and we eat it over penne pasta, potato or rice. It is a winter go-to recipe for us.

Rating: Unrated 02/28/2016

I cooked this today, easy prep and came together quickly. I prepared the couscous in the manner from the recipe “chicken breasts stuffed with herbed couscous”. The recipe makes lots of broth. I will have this again.

Rating: Unrated

Rating: Unrated 07/19/2014

Incredibly easy, incredibly good. The flavor and aromas are amazing. We’ve substituted rice for couscous and, on occasion, London Broil for the beef component. This is a keeper.

Rating: Unrated 12/16/2013

This was very delicious and highly satisfying. It hit my comfort food craving. It is a great meal to prepare quickly. Prepping the meat and veggies took the longest amount of time and it was minimal at that. YUM!!

All Reviews for North African Beef-and-Carrot Stew with Mint

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for North African Beef-and-Carrot Stew with Mint

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest