Burgundy Beef Stew - {Boeuf Bourguignonne}

Burgundy Beef Stew - {Boeuf Bourguignonne}
Burgundy Beef Stew - {Boeuf Bourguignonne}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup Atkins Bake Mix

  • 3

    pounds beef chuck or round cut 1 1/2" cubes

  • 1/4

    pound sliced bacon

  • 1

    tablespoon oil

  • 1

    medium onion chopped

  • 1

    carrot chopped

  • 1

    celery stalk chopped

  • 2

    garlic cloves pressed

  • 2

    cups dry red wine

  • 1

    can reduced-sodium beef broth - (14 1/2 oz) plus

  • 1

    can water

  • 1

    bay leaf

  • 1

    teaspoon dried thyme

  • 1

    tablespoon butter

  • 1/2

    pound button mushrooms

Directions

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

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