Lamb and Vegetable Stew Recipe


Atkins Lamb and Vegetable Stew
9.4g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 90 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

40.9g

Protein

15.8g

Fat

4.5g

Fiber

358.9cal

Calories

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How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 0 1/2 Atkins Soy-Free Flour Mix
  • 1 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 2 lb Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
  • 3 tbsp Light Olive Oil
  • 1 tsp Garlic
  • 1 tsp, leaves Oregano
  • 1 14.5 oz can Diced Tomatoes
  • 0 1/2 cup Tap Water
  • 1 tbsp Red Wine Vinegar
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 2 cup Green Snap Beans
  • 2 medium Zucchini

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.

 

  1. Combine 1/2 cup baking mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat 2 tablespoons oil over medium heat. Brown lamb in batches, adding the last tablespoon of oil before browning the last third of the cubes; transfer to a plate.
  2. Add garlic (minced) and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute.
  3. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. Add trimmed and cut green beans and diced zucchini to the Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes. Each serving is about 1 1/3 cups stew.

Cooking Tip

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