Atkins Beef Recipes

Ingredients:

2 lb veal shoulder for stew, cut 1 1/2" pieces
1 tsp salt, divided
1/2 tsp freshly-ground black pepper, divided
4 tsp olive oil, divided
4 tsp butter, divided
2 garlic cloves, minced
1 can reduced-sodium beef broth - (14 1/2, plus
1 can water
1/2 lb baby carrots
1/2 lb frozen or fresh pearl onions
1 tbsp freshly-grated lemon rind
2 tsp chopped fresh sage
= (or 3/4 tspn dried sage)

Instructions:

Sprinkle veal with 1/2 teaspoons salt and 1/4 teaspoon pepper. Melt 2
teaspoons butter in 2 teaspoons oil in large skillet over medium-high heat.
Brown veal in batches and transfer to a plate. Repeat with remaining
butter, oil and veal.

Put veal and accumulated juices into a slow cooker. Add the garlic, broth,
carrots and onions. Cover and cook on Low 7 hours or until veal is fork
tender.

Pour off the liquid from the slow cooker into a medium pot. Skim off any
fat. Add lemon rind, sage, remaining 1/2 teaspoon salt and 1/4 teaspoon
pepper. Cook over high heat for 10 minutes until sauce is reduced by half
and thickened. Pour sauce back over the stew.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 45 grams
Fat: 18 grams
Calories: 398

Comments: Browning any meat before slow cooking will add flavor, as will
cooking down the sauce at the end. These steps require just a little time
and effort, but produce a superior final product. Fresh herbs should be
added at the end of the cooking process, for maximum flavor.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-13-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 98 Calories; 9g Fat (77.2% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol;
594mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat.


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

Preparation Time: 0:00

Servings: 4