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Burgundy Beef Stew - {Boeuf Bourguignonne}


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  • 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


Servings 6


Step 1

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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