Ingredients:
1-1/2 pounds stew beef, cut into 1-1/2 inch cubes
1 tablespoon Herbes de Provence
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 (onions do not need to be defrosted)
2 cloves garlic, pushed through a press
2 cups red wine (Merlot or Cabernet Sauvignon)
1 pound green beans, cut into 1 inch pieces
1 carrot, cut into 1 inch ribbons with a vegetable peeler
2 tablespoons ThickenThin Not Starch thickener


Directions:
The alcohol in the wine evaporates during cooking, leaving an intensely flavorful sauce. The cook time is long, but mostly unattended.
Heat oven to 325ºF. Toss beef with herbs, paprika, salt and pepper. 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 beef. Melt butter in a Dutch oven. Add onions; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. 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. Add green beans; cook 15 minutes more, just until beans are tender. 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.

Servings: 6 Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams Fat: 17 grams Calories: 338