Atkins Beef Recipes

Ingredients:

1/2 cup Atkins Bake Mix
3 lb beef chuck or round, cut 1 1/2" cubes
1/4 lb sliced bacon
1 tbsp oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, pressed
2 cup dry red wine
1 can reduced-sodium beef broth - (14 1/2, plus
1 can water
1 bay leaf
1 tsp dried thyme
1 tbsp butter
1/2 lb button mushrooms

Instructions:

Spread bake mix in a shallow plate; dredge beef pieces, tap off excess. In
a large Dutch oven over medium heat, cook bacon until crisp. Remove
bacon, crumble and set aside.

Add oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a
platter. Add onion, carrot and celery to Dutch oven; cook 8 minutes, until
softened. Pour in wine; increase heat to high. Boil wine until reduced
to 1 cup, about 5 minutes.

Return beef and accumulated juices to Dutch oven. Pour in beef broth and
water; add bay leaf and thyme. Reduce heat to low; cover partially and
simmer 1 hours, until beef is tender.

Melt butter in a large skillet over medium heat. Saute mushrooms until
golden.

About 5 minutes. Add mushrooms to stew, along with reserved bacon. Remove
bay leaf.

This recipe yields 6 servings.

Carbohydrates: 9.1 grams
Net Carbs: 6.9 grams
Fiber: 2.3 grams
Protein: 51.7 grams
Fat: 37.6 grams
Calories: 662

Description:
"The technique of reducing the wine before adding the beef allows for
almost all the alcohol to burn off and produces a very rich tasting sauce."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 118 Calories; 4g Fat (54.9% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol;
83mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6