Burgundy Beef Stew (Boeuf Bourguignonne) Recipe
6.4g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 30 Minutes
Style:French
Cook Time: 150 Minutes
Phase: Phase 3
Difficulty: Difficult
Style:French
Cook Time: 150 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
Calculating Net Atkins Count™INGREDIENTS
- 48 oz Beef Chuck (Arm Pot Roast, Lean Only, Trimmed to 1/8" Fat, Select Grade)
- 4 oz, raw (yield after cooking) Bacon
- 3 tbsp Canola Vegetable Oil
- 1 1/2 cup, chopped Onions
- 2/3 cup, chopped Carrots
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 2 clove Garlic
- 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 Atkins 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 Atkins 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 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.
- 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.
- Remove bay leaf, and serve with crumbled bacon.
Cooking Tip
Pat the meat dry after cubing to help spices and flour stick better.
