by Jillian4Liberty

Nutritional Information Per Serving:

Net Carbs:

Fiber:

Protein:

Fat:

Calories:

7.5 grams

5 grams

23 grams

13 grams

316

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Name: Beef Stew - Atkins
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pounds stew beef cut into 1 1/2 inch cubes; 1 teaspoon Dried thyme; 1 teaspoon Dried oregano; 1 teaspoon Dried rosemary; 1 teaspoon Paprika; 2 teaspoons Salt; 1 teaspoon freshly ground black pepper; 2 tablespoons Olive oil divided; 2 tablespoons Butter; 1 cup frozen pearl onions (no need to defrost); 2 cloves garlic pressed; 2 cups red wine merlot or cabernet; 1 pound fresh green beans cut into 1 inch pieces; 1 whole carrot cut into1 inch ribbons w veg peeler; 2 tablespoons Thick-It-Up

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INGREDIENTS

1 1/2 pounds stew beef ; cut into 1 1/2 inch cubes
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Dried rosemary
1 teaspoon Paprika
2 teaspoons Salt
1 teaspoon freshly ground black pepper
2 tablespoons Olive oil ; divided
2 tablespoons Butter
1 cup frozen pearl onions ; (no need to defrost)
2 cloves garlic ; pressed
2 cups red wine ; merlot or cabernet
1 pound fresh green beans ; cut into 1 inch pieces
1 whole carrot ; cut into1 inch ribbons w veg peeler
2 tablespoons Thick-It-Up

Servings

INSTRUCTIONS

Along with the salt, pepper and paprika, season the stew meat with 1 tablespoon of herbs de Provence, found in the spice section of any well-stocked supermarket. Or use any combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint or bay leaf. You can order Thick-It-Up thickner online. Eliminate the carrot and this dish is suitable for Phase 2. This recipe freezes well for up to 3 months in a tightly sealed container.

Heat oven to 325°F.

Toss beef with herbs de Provence, paprika, salt and pepper.

Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.

Melt butter in Dutch oven. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.

Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.

Add green beans; cook 15 minutes more, just until beans are tender.

Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.

Adjust seasonings to taste and serve immediately.

NOTES

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Beef Stew - Atkins

1 1/2 pounds stew beef cut into 1 1/2 inch cubes
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Dried rosemary
1 teaspoon Paprika
2 teaspoons Salt
1 teaspoon freshly ground black pepper
2 tablespoons Olive oil divided
2 tablespoons Butter
1 cup frozen pearl onions (no need to defrost)
2 cloves garlic pressed
2 cups red wine merlot or cabernet
1 pound fresh green beans cut into 1 inch pieces
1 whole carrot cut into1 inch ribbons w veg peeler
2 tablespoons Thick-It-Up

Heat oven to 325°F.

Toss beef with herbs de Provence, paprika, salt and pepper.

Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.

Melt butter in Dutch oven. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.

Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.

Add green beans; cook 15 minutes more, just until beans are tender.

Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.

Adjust seasonings to taste and serve immediately.

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Nutrition

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Serving Size: 1 Serving (404g)
Recipe Makes: 6 Servings

Calories: 490
Calories from Fat: 222 (45%)

Amt Per Serving		% DV

	Total Fat 24.7g	33 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 1.1g
Cholesterol 85mg		26 %
Sodium 116.6mg		4 %
Potassium 821.3mg		22 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 4g	16 %
	Sugars, other 11.1g
Protein 23.4g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 490

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