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Spiced Beef Stew With Carrots and Mint

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“Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.”

Ingredients Nutrition


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

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