Beef Stew
By á-5552
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
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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