Burgundy Beef Stew - {Boeuf Bourguignonne}

Recipe Ingredients

1/2 cup	55g / 1.9oz	Atkins Bake Mix
3 lbs	1362g / 48oz	Beef chuck or round - cut 1 1/2" cubes
1/4 lb	113g / 4oz	Sliced bacon
1 tablespoon	15ml	Oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Carrot - chopped
1		Celery stalk - chopped
2		Garlic cloves - pressed
2 cups	474ml	Dry red wine
1		Reduced-sodium beef broth - (14 1/2 oz) - plus
1		Water
1		Bay leaf
1 teaspoon	5ml	Dried thyme
1 tablespoon	15ml	Butter
1/2 lb	227g / 8oz	Button mushrooms

Recipe Instructions

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.

Add oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a platter. Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened. Pour in wine; increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.

Return beef and accumulated juices to Dutch oven. Pour in beef broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 1 hours, until beef is tender.

Melt butter in a large skillet over medium heat. Saute mushrooms until golden.

About 5 minutes. Add mushrooms to stew, along with reserved bacon. Remove bay leaf.

This recipe yields 6 servings.

Carbohydrates: 9.1 grams

Net Carbs: 6.9 grams

Fiber: 2.3 grams

Protein: 51.7 grams

Fat: 37.6 grams

Calories: 662

Description:

"The technique of reducing the wine before adding the beef allows for almost all the alcohol to burn off and produces a very rich tasting sauce."

Source:
Atkins Cookbook at http://atkinscenter.com

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