Advertisement
Beef, Carrot, and Edamame Stew with Dill and Lemon
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
I created this quick braised dish on a cold winter night when the wind was howling around our house. Beef tenderloin cooks so quickly, I can make a stew in under 30 minutes, start to finish.
Ingredients
- Olive oil,
2 tablespoons - Beef tenderloin,
1 lb 500 g
Method
- In a 12-inch (30 cm) nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the beef lightly with salt and pepper, add to the frying pan, and cook until brown on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.
- Warm the remaining 1 tablespoon oil in the same frying pan. Add the onion and carrots and sprinkle ligh
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe