Spiced Beef Stew with Carrots and Mint

I suppose if one had to have beef stew in a short amount of time, this could be an option. The spices were clever and provided some dimension but overall, this recipe lacked depth and I'm unlikely to use it again.

• pinenut17446

• La Mesa, CA

• 12/23/2017

This wasn't my cup of tea. It didn't seem to have much flavor.

• little_bluestem

• Atlanta, GA

• 12/21/2015

Delicious and quick. Cooked to recipe but added sugar snap peas. Served it over Toasted Israeli Couscous with Pine Nuts and Parsley (BA December 2004) omitting shallots, nuts and parsley. Very good combination!

• MMcCBf

• Cincinnati, Ohio

• 5/6/2013

Just made this for dinner and thought it was quite tasty. I didn't have pumpkin pie spice but made my own by following a recipe (for the spice) on allrecipes.com. http://allrecipes.com/recipe/pumpkin-pie-spice-ii/ I too served this over Israeli couscous.

• dpaget

• Scottsdale AZ

• 1/8/2013

I use tri-tip rather than tenderloin and it still comes out very tender.

• Anonymous

• 12/13/2012

These flavors are spectacular! A good cut of meat and fresh carrots with the spices make for a great comfort food dish. I followed another's recommendation to add cauliflower, but decided to at the last minute, and had to add frozen cauliflower. The flavors of everything else are so rich and delicious, that frozen made no difference. I will deifnitley make this again!!

• ndbtdr

• 10/26/2012

I absolutely love this recipe! I use nutmeg for the pumpkin pie spice and combined with the mint, it gives this dish a wonderful unique flavor!

• ss2145

• Cedartown, GA

• 6/22/2012

Our whole family loved this dish including my 3 and 5 years old boys! I served with Rice with Herb and what a simple yet tasty dish. Be sure to get a good steak beef, makes big difference. I would add additional carrots next time. Yumm....

• angiekharrison

• Los Altos, CA

• 11/2/2010

My husband said, "This deserves five forks!" I think that basically says it all! I followed the recipe pretty closely (used the beef tenderloin -- expensive but worth it), and probably more carrots, shallots, and mint than it called for. Made my own pumpkin pie spice and served the stew with Israeli couscous. Very quick and delicious. Next time I make this I will add some cauliflower.

• Anonymous

• Bronx, NY

• 10/15/2010

This was a fantastic (yet pricey) dish. I bet substituting ground lamb would well. I served it over Israeli Couscous, which was a nice base.

• JoshuaB

• 8/22/2010

The cut of beef really makes a difference - we used stew beef, and it was pretty chewy. Also, I would recommend reducing the liquid by half a cup. Instead of pumpkin pie spice (because I didn't have it), I used 4 parts cinnamon, 1 part nutmeg, 1 part ginger, and 1 part cloves (I doubled the recipe so 1 part = 1/2 teaspoon).

• laura02134

• 2/4/2010

very flavorful and easy to prepare. Sauce and seasonings were just right. In a rush and attempt to save money I grabbed one of those beef stew pre-packaged deals in the meat section of the grocery store. dumb idea. I should have gone to the butchers for a choice piece of meat, as the beef in my stew was damn near like rubber. Oh well. Still tasty! I served with cous cous and toasted pinenuts and sweet biscuits.

• adriennelumb

• cleveland, oh

• 1/26/2010

Very tasty, but only if you like that Moroccan kind of flavor. I doubled everything except the cumin, which I limited to 1 Tablespoon, instead of 1-1/3 Tablespoon. I also used 2 chopped onions instead of the shallots and sliced carrots instead of the whole baby carrots. I thought it needed some sweetness, so I added 2 handsful of golden raisins. At first the stew was very watery, but I boiled it down till the gravy was thick. This gave the carrots time to soften and improved the flavor considerably. I'm not sure I would make it again -- I have another Moroccan beef stew that I think is superior -- but this one is quite good. One more thought: The texture of beef tenderloin is nicer than chuck, although I doubt there's a big difference in flavor.

• Anonymous

• Westfield, NJ

• 10/15/2009

This is very tasty and easy. I had no stew beef, so substituted 4 griller-style, vegetarian burgers, cut up. I wasnt sure how this substitute would work, but it was perfect. I doubled the spices, added a handful of raisins, and served this over bulghar made with a beef and tomato broth. The whole thing was aromatic and delicious. In my opinion, this makes plenty for 4 servings. Joy! We can have this again tomorrow!

• Anonymous

• N. Arlington, VA

• 10/11/2009

This was probably the best meal I've ever made. It's a bit pricey, since you need to use a good cut of meat, but since you get a healthy, gourmet meal for less money than going to a restaurant, it's worth it. I highly recommend this recipe!

• Anonymous

• Princeton, NJ

• 2/21/2009