Atkins Diet Plan 2020: The Complete Beginner's Guide With 4 Weeks Meal Plan to Shed Weight and Feel Great by Ryan Janelle

Author:Ryan, Janelle [Ryan, Janelle]
Language: eng
Format: epub
Published: 2019-10-28T16:00:00+00:00

Nutrition Facts per Serving

Calories 530Total Carbs 16.9g Net Carbs12.1 g Fat 24g Protein 60g

Beef and Vegetable Stew

Prep Time: 60 Minutes, Cooking Time: 3 Hours, Servings: 6

Ingredients

4 tablespoons olive oil

1.5 lbs beef chuck, cubed and trimmed

1 teaspoon thyme leaves

1 teaspoon oregano

2 teaspoons rosemary (dried)

½ teaspoon paprika

Salt and black pepper, to taste

4 tablespoons butter

1 cup white onions, chopped

4 cloves garlic

18 fluid oz water

1 lb green snap beans

1 medium carrot, chopped

Directions

Preheat the oven to 325 degrees F.

In a Dutch oven, heat half the oil over medium-high heat.

Combine the thyme, oregano, rosemary, paprika, salt, and pepper. Toss half of the beef in it.

Remove the beef and put it in the Dutch oven to brown.

Remove the beef to a bowl.

Repeat steps 2-5 for the remaining beef, using the spices leftover from the first batch of beef.

Set aside the beef.

Chop the garlic.

Melt the butter in the Dutch oven.

Add the diced onions and cook them for 7-8 minutes (they should begin to brown); add the garlic for the last 2 minutes.

Stir in the beef and its juices, the wine, and 2 cups of water.

Bring the mixture to a boil.

Cover the Dutch oven and place it in the preheated oven.

Cook for 2 hours (the beef should be tender).

Stir in the green beans and carrot; cook for an additional 15 minutes (the vegetables should be tender).

Remove the Dutch oven from the oven and place it on a burner with medium-high heat.

Stir and serve immediately.

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