Boeuf Bourguignonne

* salt and pepper
* 1/4 cup Atkins Quick Cuisine Bake Mix TM
* 3 pounds beef chuck or round, cut into 1 1/2 cubes
* 1/4 pound sliced bacon
* 3 tablespoons oil
* 1 medium onion, chopped (about 1 1/2 cups)
* 1 carrot, chopped (about 2/3 cup)
* 1 celery stalk, chopped (about 2/3 cup)
* 2 garlic cloves, pushed through a press or chopped
* 2 cups dry red wine
* 2 cans (14 1/2 ounces each) reduced sodium beef broth
* 1 bay leaf
* 1/2 pound button mushrooms, quartered
* 1 tablespoon fresh thyme, chopped
* 1 tablespoon fresh parsley, chopped

1. Season beef cubes with salt and pepper. Spread bake mix in a baking dish and lightly coat cubes, tapping to remove any excess.
2. In a large stock pot (or Dutch oven) over medium heat, cook bacon until crisp. Remove bacon, crumble, and set aside.
3. 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 saut over medium heat for about 8 minutes, or until softened. Add garlic and cook for another 30 seconds, until aroma is released.
4. Pour in wine and increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.
5. 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.
6. 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.