Beef tenderloin cooks so quickly that this stew can be made in 30 minutes from start to finish,
making this braise a great choice when you want a quick gluten-free dinner on a cold winter night.
Those who aren’t concerned about gluten can substitute regular flour for the gluten-free variety. For
an especially comforting meal, serve the stew with mashed potatoes or polenta.
Beef, Carrot, and Edamame Stew with Dill and Lemon
2 Tbs. olive oil
1 lb. (500 g) beef tenderloin, cut into 1-inch (2.5-cm) cubes
Kosher salt and freshly ground pepper, to taste
1 large red onion, cut into 1-inch (2.5-cm) pieces
1⁄2 lb. (250 g) carrots, peeled, halved lengthwise, and cut crosswise into 1 1⁄2-inch (4-cm) pieces
1 tsp. ground cumin
1 tsp. sweet paprika
1 Tbs. gluten-free flour mix, such as Cup4Cup
2 1⁄2 cups (20 fl. oz./625 ml) low-sodium, gluten-free beef broth
1 Tbs. tomato paste
1 Tbs. gluten-free tamari
3⁄4 cup (4 oz./125 g) shelled edamame
1⁄4 cup (1⁄2 oz./15 g) minced fresh dill
1 tsp. grated lemon zest
In a 12-inch (30-cm) nonstick frying pan over medium-high heat, warm 1 Tbs. of the oil. Sprinkle the beef lightly with salt and pepper, add to the frying pan and cook until browned on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.
Warm the remaining 1 Tbs. oil in the same frying pan. Add the onion and carrots and sprinkle lightly with salt and pepper. Sauté the vegetables until they begin to brown, about 5 minutes. Add the cumin and paprika and sauté until fragrant, about 30 seconds. Add the flour and stir for 30 seconds. Gradually stir in the broth and then the tomato paste and tamari.
Cover the pan and simmer until the carrots are crisp-tender, 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 immediately. Serves 4.
Find more quick, gluten-free dinner recipes in our book
Weeknight Gluten Free, by Kristine Kidd.