Beef and Vegetable Stew
7.4g
Net Carbs
23.3g
Protein
12.4g
Fat
4.2g
Fiber
305
Calories
Ingredients:
- 1 teaspoon Paprika
- 1 teaspoon Rosemary (Dried)
- 2 tablespoons Unsalted Butter Stick
- 2 cloves Garlic
- 1 pound Green Snap Beans
- 1 medium Carrot
- 2 teaspoons Dixie Diners' Thick It Up
- 2 teaspoons Salt
- 1 cup White Pearl Onions
- 1 teaspoon leaf Dried Thyme Leaves
- 1 teaspoon Black Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 pounds Beef Chuck (Mock Tender Steak, Lean Only, Trimmed to 1/4" Fat)
- 1 teaspoon leaf Oregano
- 16 fluid ounces Merlot Wine
Directions:
- Heat oven to 325°F.
- Heat half the oil in a Dutch oven over medium-high heat. Toss beef with thyme, oregano, rosemary, paprika, salt and pepper. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
- Melt butter in Dutch oven or crock pot. Add diced onions; cook 7 - 8 minutes until onions begin to brown. Add minced 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 and carrots; cook 15 minutes more, just until beans and carrots are tender.
- Transfer Dutch oven to stove top over medium-high heat. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
- Adjust seasonings to taste and serve immediately.
