Beef and Vegetable Stew Recipe

Atkins Beef and Vegetable Stew
Net Carbs
Prep Time: 10 Minutes
Cook Time: 165 Minutes
Phase: Phase 2
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 2 tablespoon Extra Virgin Olive Oil
  • 1 1/2 lb Beef Chuck (Mock Tender Steak, Lean Only, Trimmed to 1/4" Fat)
  • 1 tsp, leaves Thyme (Dried)
  • 1 tsp, leaves Oregano
  • 1 tsp Rosemary (Dried)
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tablespoon Unsalted Butter Stick
  • 1 cup White Pearl Onions
  • 2 clove Garlic
  • 16 fl oz Merlot Wine
  • 1 lb Green Snap Beans
  • 1 medium Carrots
  • 2 tsp Dixie Diners' Thick It Up


  1. Heat oven to 325°F.
  2. 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.
  3. 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.  
  4. 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.
  5. Add green beans and carrots; cook 15 minutes more, just until beans and carrots are tender. 
  6. Transfer Dutch oven to stove top over medium-high heat.  Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
  7. Adjust seasonings to taste and serve immediately.  

Cooking Tip

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