Atkins Beef Recipes

Ingredients:

2 tbsp butter
1 tsp dried thyme
8 oz mushrooms, sliced
1 portabello mushroom, diced
1 1/2 tsp salt, divided
3/4 tsp black pepper, divided
1/2 cup red wine
2 tbsp olive oil
1 1/2 lb stew meat, trimmed, dice
1 small onion, diced
2 clove garlic, pushed through a press
1 small carrot, diced
1 stalk celery, diced
1 cup canned diced tomatoes
2 can beef broth, plus
2 can water
1 bunch escarole, washed, tough ribs trimme

1/2' STRIPS

Instructions:

Make double the recipe and freeze in small ziplock bags for a quick and
nutritious lunch or dinner. Antioxidant-rich escarole adds flavor and
texture to this hearty main-course soup.

1. In large non-stick skillet melt butter over medium-high heat; add thyme
and mushrooms; sprinkle with 1 tsp salt and 1/4 tsp pepper. Cook 10 minutes
or until almost dry. Add wine; cook 3 minutes until syrupy.

2. Meanwhile, toss meat with remaining tsp salt and tsp pepper. In large
pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3 to
5 minutes until onions are translucent, stirring occasionally. Raise heat
to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery
tomatoes, broth and water. Bring to boil, reduce heat, simmer 15 minutes;
add escarole and skillet mixture. Simmer 10 minutes until escarole is
cooked.


Prep time: 25 minutes

Bake/Cook time: 35 minutes

Carbohydrates: 7 grams

Net Carbs: 4 grams

Fiber: 3 grams

Protein: 19.5 grams

Fat: 12.5 grams

Calories: 231

Servings: 8