Burgundy Beef Stew (Boeuf Bourguignonne)

Atkins Burgundy Beef Stew (Boeuf Bourguignonne)
Net Carbs
Prep Time: 30 Minutes
Style: French
Cook Time: 150 Minutes
Phase: Phase 3









calculator How are Net Carbs Calculated?


  • 4 oz raw (yield after cooking) Bacon
  • 3 tbsp Canola Vegetable Oil
  • 48 oz Beef Chuck (Arm Pot Roast, Lean Only, Trimmed to 1/8" Fat, Select Grade)
  • 2 clove Garlic
  • 1.5 cup chopped Onions
  • 0.67 cup chopped Carrots
  • 1 stalk medium (7-1/2" - 8" long) Celery
  • 16 fl oz Red Table Wine
  • 2 can (14 oz), ready-to-serve Beef Broth, Bouillon or Consomme
  • 1 tsp crumbled Bay Leaf
  • 8 oz Mushroom Pieces and Stems
  • 3 tsp Thyme
  • 1 tbsp Parsley
  • 0.76 serving Atkins Flour Mix


Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe; you will need 1/4 cup to thicken the stew.
  1. Season beef cubes with salt and pepper. Spread 1/4 cup baking mix in a baking dish and lightly coat cubes, tapping to remove any excess.
  2. 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.
  3. Add oil to remaining bacon fat in pot. Over medium-high heat, brown beef cubes in batches. Remove beef from pot, and add white 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.
  4. 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 mushrooms, thyme and parsley and continue cooking for another 30 minutes, until beef is fork-tender and sauce has thickened.
  5. Remove bay leaf, and serve with crumbled bacon.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.