In a Flash Spiced African Beef Stew

I'm a comfort food-aholic and PROUD. But one thing I can't stand is having to wait when I am hungry. Which is why this recipe is wonderful. You get all the wonderful warm feelings of a nice hot stew, without having to slave over the stove. This is a great meal for those on the go and warms up wonderfully for lunches the next day. The spices in it take you away from the Dente-Moore type stew many people think of when stew is mentioned and it's a great way to improve on your stew skills for when you make that Guiness Stew! Plus I can break out the Tagine with this one too!

Quick African Beef Stew:
1 pound stew beef lean (I cut the pieces up smaller as well, I like bite size pieces verse hunks)
1 onion sliced
1/2 pound of baby carrots
1/2 bag of frozen peas
2 diced up almost tender already boiled potatoes if you'd like (i typically serve this over whole wheat couscous, so I forgo them as well as they add some time to this recipe because you want to boil them until almost tender)
1 can of beef Broth (15ish oz)
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon cinnamon
1/8 teaspoon of Cayenne
1 tablespoon of flour
Salt and pepper

Salt and pepper the meat and in a hot largeish pot add 1 tablespoon of oil until it is almost smoking. Add Meat and let cook until your desired doneness (Medium is about 2 minutes). Take meat from pan and put on a plate to the side. Add other tablespoon of oil and add the onions and and carrots and let them cook for about 3 minutes. Add all the spices and stir the veggies around. Sprinkle the flour in and stir the veggies in it. Add the Beef Broth and bring to a boil and let boil for about 2-3 minutes and then bring it to a simmer. Add already cooked potatoes, frozen peas and beef back to the pot and let cook for about 8-10 minutes or until the carrots are tender.

I do about a cup over the couscous.