Atkins Mexican Recipes

Ingredients:

5 lb bnls beef chuck stew meat
2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive or vegetable oil, divided
1 medium onion, chopped
3 tbsp ancho chile pepper powder or
mexican-style chili powder
1 can diced tomatoes w/green chiles
3/4 cup dry red wine, or chicken broth
4 clove garlic, roasted, minced

Instructions:

For a more distinctive flavor, use McCormick's ancho chile pepper or
Mexican-style chili powder (available from their gourmet line of spices).
Jarred roasted clove garlic can be found in well-stocked supermarkets.

1. Heat oven to 325°F. Toss beef with salt and pepper. Heat 1 1/2 teaspoons
oil in a Dutch oven over high heat. Add one-third of the beef and brown on
all sides, about 5 minutes. Transfer to a bowl and repeat two more times
with beef and oil.

2. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until
lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to
a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake
2 1/2 hours, stirring once halfway through cooking time, until beef is very
tender.

Servings: 8

Prep time: 10 minutes

Bake/Cook time: 2 h 45 min

Carbohydrates: 6 grams

Net Carbs: 4 grams

Fiber: 3 grams

Protein: 58.5 grams

Fat: 40 grams

Calories: 644

Servings: 1