Best 5 Spiced Beef Stew With Carrots And Mint Recipes

Embark on a culinary journey with our tantalizing Spiced Beef Stew, a symphony of flavors that will warm your soul and tantalize your taste buds. This hearty and comforting stew features tender beef cubes braised to perfection in a rich and flavorful broth infused with an aromatic blend of spices. The addition of carrots and mint adds a delightful sweetness and freshness, creating a harmonious balance of flavors. Accompany this delectable stew with a side of fluffy mashed potatoes or crusty bread to complete the perfect comfort food experience.

In addition to this classic Spiced Beef Stew, our comprehensive article offers a variety of other enticing stew recipes to satisfy every palate. From the zesty and flavorful Moroccan Beef Tagine to the rich and hearty Beef and Guinness Stew, each recipe promises a unique culinary adventure. Whether you prefer a traditional beef stew or are looking to explore new and exciting flavors, our curated collection of recipes is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY MINT BEEF

Spicy Mint Beef image

Provided by Giada De Laurentiis

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook's Note)
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce*
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in soy bean oil*
1 1/2 cups chopped fresh Thai basil leaves*
1 cup whole fresh mint leaves
Serving suggestion: sticky or steamed white rice

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.

SPICY BEEF STEW WITH MOROCCAN SPICE RUB

Spicy Beef Stew with Moroccan Spice Rub image

The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.

Provided by Vidya

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 4

Number Of Ingredients 19

Ingredients

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

Steps:

Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g

SPICED BEEF STEW WITH CARROTS AND MINT

Spiced Beef Stew With Carrots and Mint image

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.

Provided by Oolala

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
1 lb beef tenderloin, cut into 1 inch cubes
3 large shallots, sliced
8 ounces baby carrots, peeled
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon flour
2 1/2 cups beef broth
1/4 cup of fresh mint, chopped
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 444.4, Fat 30.6, SaturatedFat 10, Cholesterol 97.9, Sodium 474.9, Carbohydrate 10.1, Fiber 1.7, Sugar 2.8, Protein 31.2

NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT

North African Beef-and-Carrot Stew with Mint image

Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes to make.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 35m

Number Of Ingredients 11

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)

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.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h25m

Number Of Ingredients 15

Ingredients

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

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.

Tips:

Choose the right cut of beef: Chuck roast or brisket are great choices for a slow-cooked stew. They have a good amount of fat, which will help to keep the meat moist and flavorful.
Brown the beef before stewing: This will help to develop flavor and color. You can brown the beef in a skillet over medium-high heat or in a Dutch oven over medium heat.
Use a variety of vegetables: Carrots, potatoes, onions, and celery are all classic stew vegetables, but you can also add other vegetables that you like, such as mushrooms, bell peppers, or zucchini.
Season the stew well: Salt, pepper, garlic, and thyme are all essential seasonings for a beef stew. You can also add other spices that you like, such as cumin, paprika, or chili powder.
Cook the stew low and slow: This will help to tenderize the beef and allow the flavors to develop. Stew the beef for at least 2 hours, or until the meat is fall-apart tender.
Serve the stew with your favorite sides: Mashed potatoes, rice, or crusty bread are all great options.

Conclusion:

Spiced beef stew with carrots and mint is a hearty, flavorful, and satisfying dish that is perfect for a cold winter day. The beef is tender and fall-apart, the vegetables are cooked to perfection, and the broth is rich and flavorful. This stew is sure to be a hit with your family and friends.