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:
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 16 fluid ounces Red Table Wine
- 48 ounces Beef Chuck (Arm Pot Roast, Lean Only, Trimmed to 1/8" Fat, Select Grade)
- 2 can (14 oz), ready-to-serves Beef Broth, Bouillon or Consomme
- 1 1/2 cups chopped Onions
- 1 teaspoon crumbled Bay Leaf
- 4 ounce raw (yield after cooking) Bacon
- 2 cloves Garlic
- 8 ounces Mushroom Pieces and Stems
- 1 tablespoon Parsley
- 3 teaspoons Thyme
- 3 tablespoons Canola Vegetable Oil
- 2/3 cup chopped Carrots
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. Dice the onion and carrot, chop the celery and dice the garlic; 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.
