Atkins Beef Recipes

Ingredients:

2 1/2 lb bnls veal stew meat, 2' pieces
4 tbsp butter, divided
1 leek, white & 1' green, chopped
2 tbsp atkins bake mix
1 cup dry white wine
1 can chicken broth, reduced sodium
1/2 tsp dried thyme
2 turnips, 1' pieces
1 cup small white mushrooms
3/4 cup heavy cream
1 cup green beans, 1/2' pieces

Instructions:

White veal stew is an elegant yet simple dish that can be tailored to your
own taste by substituting other herbs, such as rosemary, oregano, sage or
basil, for the thyme.

1. Sprinkle veal with salt and pepper. Melt butter in a Dutch oven over
medium- high heat. Brown veal in batches and transfer to a plate. Reduce
heat to low, melt remaining 2 tbs butter and cook leek 5 minutes, until
softened. Return veal and accumulated juices to Dutch oven.

2. Sprinkle bake mix over veal, cook 2 minutes, stirring occasionally. Add
wine, chicken broth, and thyme. Bring to a boil; reduce heat to medium-low
and simmer 30 minutes.

3. Add turnips and mushrooms cook 30 minutes more until veal and turnips
are tender. Add cream and green beans. Increase heat to high and cook 15
minutes, until sauce thickens. Season to taste with salt and pepper.

Servings: 6

Prep time: 15 minutes

Bake/Cook time: 50 minutes

Carbohydrates: 7.5 grams

Net Carbs: 5 grams

Fiber: 2 grams

Protein: 36.5 grams

Fat: 30.5 grams

Calories: 486

Servings: 1