Burgundy Beef Stew (Boeuf Bourguignonne) Recipe
Servings: 6
Ingredients
- 1/2 c. Atkins Bake Mix
- 3 lb beef chuck or possibly round cut 1 1/2" cubes
- 1/4 lb sliced bacon
- 1 Tbsp. oil
- 1 med onion minced
- 1 x carrot minced
- 1 x celery stalk minced
- 2 x garlic cloves pressed
- 2 c. dry red wine
- 1 can reduced-sodium beef broth - (14 1/2 ounce) plus
- 1 can water
- 1 x bay leaf
- 1 tsp dry thyme
- 1 Tbsp. butter
- 1/2 lb button mushrooms
Directions
- Spread bake fold in a shallow plate; dredge beef pcs, tap off excess. In a large Dutch oven over medium heat, cook bacon till crisp. Remove bacon, crumble and set aside.
- Add in oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a platter. Add in onion, carrot and celery to Dutch oven; cook 8 min, till softened. Pour in wine; increase heat to high. Boil wine till reduced to 1 c., about 5 min.
- Return beef and accumulated juices to Dutch oven. Pour in beef broth and water; add in bay leaf and thyme. Reduce heat to low; cover partially and simmer 1 hrs, till beef is tender.
- Heat butter in a large skillet over medium heat. Saute/fry mushrooms till golden brown.
- About 5 min. Add in mushrooms to stew, along with reserved bacon. Remove bay leaf.
- This recipe yields 6 servings.
- Description: "The technique of reducing the wine before adding the beef allows for almost all the alcohol to burn off and produces a very rich tasting sauce."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 6 servings | |
| Calories 625 | |
| Calories from Fat 320 | 51% |
| Total Fat 35.59g | 44% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.06g | |
| Cholesterol 136mg | 45% |
| Sodium 555mg | 23% |
| Potassium 828mg | 24% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.73g | 1% |
| Protein 53.07g | 85% |
