Beef Stew - Atkins

Ingredients

• 1 1/2 pounds stew beef cut into 1 1/2 inch cubes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Dried rosemary
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Olive oil divided
• 2 tablespoons Butter
• 1 cup frozen pearl onions (no need to defrost)
• 2 cloves garlic pressed
• 2 cups red wine merlot or cabernet
• 1 pound fresh green beans cut into 1 inch pieces
• 1 whole carrot cut into1 inch ribbons w veg peeler
• 2 tablespoons Thick-It-Up

Instructions

1. Along with the salt, pepper and paprika, season the stew meat with 1 tablespoon of herbs de Provence, found in the spice section of any well-stocked supermarket. Or use any combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint or bay leaf. You can order Thick-It-Up thickner online. Eliminate the carrot and this dish is suitable for Phase 2. This recipe freezes well for up to 3 months in a tightly sealed container.
2. Heat oven to 325°F.
3. Toss beef with herbs de Provence, paprika, salt and pepper.
4. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
5. Melt butter in Dutch oven. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.
6. 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.
7. Add green beans; cook 15 minutes more, just until beans are tender.
8. Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
9. Adjust seasonings to taste and serve immediately.