Skip To Main Content

Burgundy Beef Stew (Boeuf Bourguignonne)


Atkins Burgundy Beef Stew (Boeuf Bourguignonne)
6.4g
Net Carbs
Prep Time: 30 Minutes
Style:French
Cook Time: 150 Minutes
Phase: Phase 3

43.7g

Protein

13.4g

Fat

1.5g

Fiber

376.4kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 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 1/2 cup, chopped Onions
  • 2/3 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
  • 3/4 serving Atkins Flour Mix

DIRECTIONS

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 Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×