Lamb and Vegetable Stew Recipe


Atkins Lamb and Vegetable Stew
7.3g
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.

36.8g

Protein

13.8g

Fat

3.4g

Fiber

315.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 1 tsp GARLIC
  • 0 1/2 cup Tap Water
  • 1 tbsp RED WINE VINEGAR
  • 1 tsp, leaves OREGANO
  • 2 cup Green Snap Beans
  • 2 tbsp Light Olive Oil
  • 1 14.5 oz can DICED TOMATOES
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 2 medium Zucchini
  • 0 1/2 tsp BLACK PEPPER
  • 1 tsp SALT
  • 2 lb Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
  • 1 7/24 servings

DIRECTIONS

Use the Atkins recipe to make Atkins 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 oil over medium heat. Brown lamb in batches; 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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.