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), cut into 1-inch (2.5 cm) cubes
  • Kosher salt and freshly ground pepper
  • Red onion, 1 large, cut into 1-inch (2.5 cm) pieces
  • Carrots, ½ lb (250 g), peeled, halved lengthwise, and then cut crosswise into 1½-inch (4 cm) pieces
  • Ground cumin, 1 teaspoon
  • Sweet paprika, 1 teaspoon
  • Gluten-free flour mix, 1 tablespoon (I like Cup4Cup)
  • Low-sodium, gluten-free beef broth, cups (20 fl oz/625 ml)
  • Tomato paste, 1 tablespoon
  • Gluten-free tamari, 1 tablespoon
  • Edamame, ¾ cup (about 4 oz/125 g) ready-to-eat shelled
  • Fresh dill, ¼ cup (½ oz/15 g), minced
  • Lemon zest, 1 teaspoon grated

Method

  1. 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.
  2. Warm the remaining 1 tablespoon oil in the same frying pan. Add the onion and carrots and sprinkle lightly with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add the cumin and paprika and sauté until fragrant, about 30 seconds. Add the flour mix and stir for 30 seconds. Gradually mix in the broth and then the tomato paste and tamari.
  3. Cover the pan and simmer until the carrots are tender-crisp, about 8 minutes. Return the beef to the pan, add the edamame, and simmer until heated through, about 3 minutes. Mix in the dill and lemon zest. Season to taste with salt and pepper and serve right away.

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