Moroccan Beef Stew - cooking recipe

Ingredients

2 tablespoons olive oil, divided
1 kg beef tenderloin, cut into 1-inch cubes
3 red onions, sliced
500 g peeled baby carrots
500 g cauliflower, divided into florettes
1 tablespoon ground cumin
3 teaspoons tsps mixed spice
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
4 cups beef broth
1/2 cup chopped of fresh mint, divided

Preparation

Heat 1 tablespoon oil in large nonstick pan over high heat.
Sprinkle beef with salt and pepper.
Add beef to pan in batches and saute 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, carrots and cauliflower and saute until golden, about 3-5 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.