Burgundy Beef Stew (Boeuf Bourguignonne) Recipe

Name: Burgundy Beef Stew (Boeuf Bourguignonne)
Prep time: 30M
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 48 Beef Chuck (Arm Pot Roast, Lean Only, Trimmed to 1/8" Fat, Select Grade); 0.25 Atkins Soy-Free Flour Mix; 0.25 table salt USDA; 0.25 black pepper, ground USDA; 4 Bacon; 3 Canola Vegetable Oil; 1.5 Onions; 0.67 Carrots; 1 Celery; 2 Garlic; 16 Red Table Wine; 1.75 beef broth FNDDS; 1 Bay Leaf; 8 Mushroom Pieces and Stems; 3 Thyme; 1 Parsley

8.3g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:French
Cook Time: 150 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

47.5g

Protein

15g

Fat

2.6g

Fiber

415.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

48 oz Beef Chuck (Arm Pot Roast, Lean Only, Trimmed to 1/8" Fat, Select Grade)
0 1/4 Atkins Soy-Free Flour Mix
0 1/4 tsp table salt USDA
0 1/4 tsp black pepper, ground USDA
4 oz, raw (yield after cooking) Bacon
3 tbsp Canola Vegetable Oil
1 1/2 cup, chopped Onions
0 2/3 cup, chopped Carrots
1 stalk, medium (7-1/2" - 8" long) Celery
2 clove Garlic
16 fl oz Red Table Wine
1 3/4 cup beef broth FNDDS
1 tsp, crumbled Bay Leaf
8 oz Mushroom Pieces and Stems
3 tsp Thyme
1 tbsp Parsley

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.

Cooking Tip

Pat the meat dry after cubing to help spices and flour stick better.