Beef, Carrot and Edamame Stew with Dill and Lemon
This gluten-free stew is prepared with beef tenderloin, which cooks quickly so you can make the dish in under 30 minutes, start to finish. It’s perfect for a cold winter night, served over mashed potatoes or gluten-free rotelle pasta tossed with olive oil, salt and pepper.
- 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 then 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 (about 4 oz./125 g) ready-to-eat 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 fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the beef lightly with salt and pepper, add to the pan and cook until brown on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the onion and carrots and season 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 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. Stir in the dill and lemon zest. Season with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).