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Beef Stew

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Net Carbs: 6.5 grams

Fiber: 3.0 grams

Protein: 23.5 grams

Fat: 17.0 grams

Calories: 338

Recipe Information:

Makes: 6 servings

Prep Time: 0:10:00

Marinate Time: 0:00:00

Cook Time: 2:45:00

Cool Time: 0:00:00

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Ingredients

  • 1 1/2 pounds stew beef, cut into 1 1/2 inch cubes
  • 1 tablespoon herbes de Provence
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 cup frozen pearl onions (onions do not need to be defrosted)
  • 2 cloves garlic, pushed through a press
  • 2 cups red wine (Merlot or Cabernet Sauvignon)
  • 1 pound green beans, cut into 1 inch pieces
  • 1 carrot, cut into 1 inch ribbons with a vegetable peeler
  • 2 tablespoons ThickenThin Not Starch thickener)

Details

Preparation

Step 1

Heat oven to 325F. Toss beef with herbs, paprika, salt and pepper. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside beef. Melt butter in Dutch oven. Add onions; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.Add green beans; cook 15 minutes more, just until beans are tender. Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.

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