Burgundy Beef Stew (Boeuf Bourguignonne) Recipe

• 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

1. Spread bake fold in a shallow plate; dredge beef pcs, tap off excess.
2. In a large Dutch oven over medium heat, cook bacon till crisp.
3. Remove bacon, crumble and set aside.
4. Add in oil to bacon fat in Dutch oven.
5. Brown beef in batches.
6. Transfer to a platter.
7. Add in onion, carrot and celery to Dutch oven; cook 8 min, till softened.
8. Pour in wine; increase heat to high.
9. Boil wine till reduced to 1 c., about 5 min.
10. Return beef and accumulated juices to Dutch oven.
11. Pour in beef broth and water; add in bay leaf and thyme.
12. Reduce heat to low; cover partially and simmer 1 hrs, till beef is tender.
13. Heat butter in a large skillet over medium heat.
14. Saute/fry mushrooms till golden brown.
15. About 5 min.
16. Add in mushrooms to stew, along with reserved bacon.
17. Remove bay leaf.
18. This recipe yields 6 servings.
19. 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."

atkins, beef chuck, bacon, oil, onion, carrot, celery, garlic, red wine, beef broth , water, bay leaf, thyme, butter, button mushrooms

Taken from cookeatshare.com/recipes/burgundy-beef-stew-boeuf-bourguignonne-95167 (may not work)