1/2 cup Atkins Bake Mix 2 lb Stew Beef, cut into 1 1/2 cubes 1/4 lb Bacon, sliced 1 tbsp oil 1 medium onion, chopped 1 large Parsnip, chopped 1 medium celery stalk, chopped 3 cloves Garlic, crushed 28 oz Chicken stock, (two of the low carb 14oz boxes) 1 cup Water 1 bay leaf tsp dried thyme 8 medium button mushrooms
1. Spread bake mix in a shallow plate; dredge beef pieces, tap off excess. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside. 2. Add oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a platter. Add onion, parsnip and celery to Dutch oven; cook 8 minutes, until softened. Pour in half of the broth; increase heat to high. Boil broth until reduced a bit. 3. Return beef and accumulated juices to Dutch oven. Pour in chicken broth and water; add bay leaf and thyme. Crush in 3 cloves of garlic. Reduce heat to low; cover partially and simmer 1 hours, until beef is tender. 4. Some folks leave the mushrooms and bacon till just before serving. Not me! Put it in. The fatty/salty bacon kicks in the Irish stew flavour.
______________________________________________________________________ Per Serving: 600 Calories; 32 g Fat; 51.7 grams Protein; 6.9 g Carbs
Feeling a adventurous, add no-sugar sausage. If you need a recipe, use my sauseage recipe and add Splenda.