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DIJON BEEF STEW
2 lb chuck stew meat
3 T olive oil
1/2 cup chopped onion
2 T soy flour or thickener
2 c beef broth
2 T dijon
1/2 lb mushrooms
1 T butter
1/4 c dry red wine
Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook
til onions done and beef browned. Add broth and mustard. Simmer, partially
covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min,
and add wine. Bring to boil and add to stew.
(Serves 4 @ 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein
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