Burgundy Beef Stew - {Boeuf Bourguignonne}
By á-170456
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
Details
Servings 6
Preparation
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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