Spiced Beef Stew with Carrots and Mint

SPICED BEEF STEW WITH CARROTS AND MINT

2 servings

2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes

1 cup sliced shallots (about 3 large)

8 ounces peeled baby carrots

2 teaspoons ground cumin

1 ½ teaspoons pumpkin pie spice

1/8 teaspoon cayenne pepper

1 tablespoon all purpose flour

2 ½ cups beef broth

1/3 cup chopped fresh mint, divided

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 ¼ cup chopped mint.  Transfer stew to bowls.  Sprinkle with remaining mint and serve with couscous.