Atkins Stew Recipes

Ingredients:

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

Instructions:

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.

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

2. 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.

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

Servings: 4

Prep time: 15 minutes

Bake/Cook time: 7 hours

Carbohydrates: 11.5 grams

Net Carbs: 8.5 grams

Fiber: 3 grams

Protein: 45 grams

Fat: 18 grams

Calories: 398

Servings: 1