Ingredients

• 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 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper
• 1 tablespoon all purpose flour
• 2 1/2 cups beef broth
• 1/3 cup chopped fresh mint, divided

Instructions

1. 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 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.