Veal Stew with Mushrooms and Smoked Provolone Recipe

Atkins Veal Stew with Mushrooms and Smoked Provolone
Net Carbs
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 32 oz, boneless, raw (yield after cooking) Veal
  • 0 9/16 Atkins Flour Mix
  • 1 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 2 tbsp Light Olive Oil
  • 3 tablespoon Unsalted Butter Stick
  • 4 oz Mushroom Pieces and Stems
  • 3 stalk, medium (7-1/2" - 8" long) Celery
  • 1 medium (2-1/2" dia) Onions
  • 6 tsp Garlic
  • 1 tsp Paprika
  • 1 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 3 slice (1 oz) Provolone Cheese
  • 2 tbsp Parsley
  • 3 tsp Thyme


Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe; you will need 3 tablespoons to thicken the stew.  Also if you can find smoked provolone, it adds a nice flavor.
  1. Combine baking mix, salt and pepper in a plastic or paper bag. Add veal cubes and shake to coat. Slice the mushrooms, chip the celery and dice the onions; set aside.
  2. In a large skillet, melt butter and oil over high heat. Sauté veal in batches for 1 to 2 minutes per side, until lightly browned. Transfer to a platter.
  3. Add mushrooms, celery and white onion to skillet. Sauté for 5 minutes, until softened. Add garlic and paprika and cook for another 30 seconds. Add broth, veal and any accumulated juices. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer 1 hour, until veal is fork tender.
  4. Just before serving, stir in cheese, chopped parsley and thyme.

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.