Burgundy Beef Stew (Boeuf Bourguignonne)
8.3g
Net Carbs
47.5g
Protein
15.0g
Fat
2.6g
Fiber
415
Calories
Cooking tip: Pat the meat dry after cubing to help spices and flour stick better.
Ingredients:
- 3 pounds (48 ounces) beef chuck (arm pot roast), cubed
- 1/4 cup Atkins Soy-Free Flour Mix
- 4 ounces raw bacon
- 3 tablespoons canola oil
- 1 1/2 cups diced onions (240g)
- 2/3 cup chopped carrots (85g), diced
- 1 medium stalk celery (40g), chopped
- 2 cloves minced or pressed fresh garlic
- 2 cups (16 fluid ounces) red table wine
- 2 (14 oz) cans beef broth
- 1 dried bay leaf
- 8 ounces mushrooms
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/4 cup to thicken the stew.
- Season beef cubes with salt and pepper. Spread 1/4 cup Flour Mix in a baking dish and lightly coat cubes, tapping to remove any excess.
- In a large stock pot (or Dutch oven) over medium heat, cook bacon until crisp. Remove bacon, crumble, and set aside.
- Add oil to remaining bacon fat in pot. Over medium-high heat, brown beef cubes in batches. Remove beef from pot, and add onion, carrot and celery and sauté over medium heat for about 8 minutes, or until softened. Add garlic and cook for another 30 seconds, until aroma is released.
- Pour in wine and increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes. Return beef and accumulated juices to pot. Pour in beef broth and add bay leaf. Reduce heat to low, cover partially and simmer 2 hours. Add sliced mushrooms, thyme and parsley and continue cooking for another 30 minutes, until beef is fork-tender and sauce has thickened.
- Remove bay leaf, and serve with crumbled bacon.
