Name: Beef, Carrot, and Edamame Stew with Dill and Lemon
Yield: Makes 4 Servings
Ingredients: Lemon zest, 1 teaspoon grated; Kosher salt and freshly ground pepper; Fresh dill, ¼ cup (½ oz/15 g), minced; Edamame, ¾ cup (about 4 oz/125 g) ready-to-eat shelled; Olive oil, 2 tablespoons; Gluten-free tamari, 1 tablespoon; Tomato paste, 1 tablespoon; Low-sodium, gluten-free beef broth, 2½ cups (20 fl oz/625 ml); Beef tenderloin, 1 lb (500 g), cut into 1-inch (2.5 cm) cubes; Sweet paprika, 1 teaspoon; Carrots, ½ lb (250 g), peeled, halved lengthwise, and then cut crosswise into 1½-inch (4 cm) pieces; Ground cumin, 1 teaspoon; Gluten-free flour mix, 1 tablespoon (I like Cup4Cup); Red onion, 1 large, cut into 1-inch (2.5 cm) pieces

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Winter
Spicy
Gluten-free

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

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