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 

Per serving: 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein