Burgundy Beef Stew Recipe

Burgundy Beef Stew Recipe

Ingredients:

1/2 c of Bake Mix (Atkin’s)
3 lbs of beef (chuck or round); cubed to 1-1/2 inches
1/4 lb of sliced bacon
1 Tbsp of oil (vegetable oil)
1 pc of onion (medium); chopped coarsely
1 pc of carrot (fresh); chopped coarsely
1 pc of celery (stalk); chopped coarsely
2 pcs of garlic cloves; crushed
2 c of wine (red, dry)
14-1/2 oz of reduced sodium broth (beef, plus 1 can water)
1 pc of bay leaf
1 tsp of thyme (dried)
1 Tbsp of butter (unsalted)
1/2 lb of mushrooms (button)

Instructions:

Spread the atkins onto a (shallow) dish then dredge the pieces of beef on them. Cook the bacon inside a (Dutch) oven above moderate heat till crisp. Take out the bacon then crumble; set on the side.

Add more oil onto the bacon drippings inside the (Dutch) oven. By batches, cook beef till browned. Transfer them onto the platter. Place carrots, celery, and onion inside the (Dutch) oven then cook for eight mins till tender.

Add wine then increase the heat into high. Let it boil till reduced into a cup, for 5 mins. Place back the browned beef with its juices inside the (Dutch) oven. Add broth together with water, thyme, and bay leaf. Reduce the heat into low then simmer, partially covered, for one hr till beef becomes softened.

Melt the butter inside a skillet above moderate heat then saute the mushrooms will golden or for 5 mins. Add them to the stew together with the saved bacon. Discard the bay leaf.

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