When I was in southern Italy for my culinary externship last year, an idea that never occurred to me before arriving was what a culinary influence Northern African countries have on the southern regions of Italy.  This North African influence makes sense geographically once you think about it—the geographical distance from the Naples area is actually closer to North Africa than it actually is to northern Italian cities like Milan.  That’s why there is such a heavy influence in southern Italy on the combination of sweet, sour and spicy flavors, typically found in North African cuisine, in one dish. 

When I came across this simple beef-and-carrot stew with mint from Martha Stewart Living magazine, I was immediately drawn to the combination of the cayenne pepper, ground cinnamon, and sweet fresh mint involved in this recipe.  A quick cooking beef stew because of the use of tender sirloin combined with minimal ingredients, you’ll love the taste of the sweet mint with the tender beef and carrots, along with the spice of cayenne pepper and the warmth of the ground cinnamon.  Perfect when served over cous cous with a simple green salad, and a robust glass of red wine.

(To view this recipe, click on the following link: http://www.marthastewart.com/1043867/north-african-beef-and-carrot-stew-mint)

Tagged: beef stew, carrots, cayenne pepper, cous cous, fresh mint, ground cinnamon, Martha Stewart Living, mint, North African, North African beef stew, sirloin, soup, stew, tomato paste