Lamb and Vegetable Stew Recipe
9.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:American
Cook Time: 90 Minutes
Phase: Phase 3
Difficulty: Difficult
Style:American
Cook Time: 90 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40.9g
Protein
15.8g
Fat
4.5g
Fiber
358.9cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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0 1/2 Atkins Soy-Free Flour Mix
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1 tsp Salt
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0 1/2 tsp Black Pepper
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2 lb Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
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3 tbsp Light Olive Oil
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1 tsp Garlic
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1 tsp, leaves Oregano
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1 14.5 oz can Diced Tomatoes
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0 1/2 cup Tap Water
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1 tbsp Red Wine Vinegar
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1 individual packet Sucralose Based Sweetener (Sugar Substitute)
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2 cup Green Snap Beans
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2 medium Zucchini
DIRECTIONS
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Combine 1/2 cup baking mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat 2 tablespoons oil over medium heat. Brown lamb in batches, adding the last tablespoon of oil before browning the last third of the cubes; transfer to a plate.
- Add garlic (minced) and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute.
- Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. Add trimmed and cut green beans and diced zucchini to the Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes. Each serving is about 1 1/3 cups stew.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
