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Beef and Vegetable Stew Recipe

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Atkins Beef and Vegetable Stew
7.4g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 165 Minutes
Phase: Phase 2
Difficulty:
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
23.3g

Protein

12.4g

Fat

4.2g

Fiber

305cal

Calories

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INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 1/2 lb Beef Chuck (Mock Tender Steak, Lean Only, Trimmed to 1/4" Fat)
  • 1 tsp, leaves Thyme (Dried)
  • 1 tsp, leaves Oregano
  • 1 tsp Rosemary (Dried)
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tablespoon Unsalted Butter Stick
  • 1 cup White Pearl Onions
  • 2 clove Garlic
  • 16 fl oz Merlot Wine
  • 1 lb Green Snap Beans
  • 1 medium Carrots
  • 2 tsp Dixie Diners' Thick It Up

DIRECTIONS

  1. Heat oven to 325°F.
  2. Heat half the oil in a Dutch oven over medium-high heat. Toss beef with thyme, oregano, rosemary, paprika, salt and pepper.  Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
  3. Melt butter in Dutch oven or crock pot. Add diced onions; cook 7 - 8 minutes until onions begin to brown. Add minced garlic during last 2 minutes of cooking time.  
  4. 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.
  5. Add green beans and carrots; cook 15 minutes more, just until beans and carrots are tender. 
  6. Transfer Dutch oven to stove top over medium-high heat.  Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
  7. Adjust seasonings to taste and serve immediately.  

Cooking Tip

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