Bone Suckin’ Beef Burgundy

  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 2:20 h
  • Ready In: 2:35 h
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  • Bone Suckin’® Steak Seasoning & Rub, 5 Tbsp
  • Bacon Slices, 4
  • Tri Tip Steak or Sirloin, 2 lbs.
  • Butter, 6 Tbsp
  • Mushrooms, 24 oz.
  • Pearl Onions, 1 1/2 cups
  • Brown Rice Flour, 3 Tbsp
  • Burgundy Wine, 1 1/2 cups
  • Beef Broth, 1 1/2 cups
  • Bouquet of Oregano, Sage and Thyme, 3 sprigs of each


Step 1

Preheat the oven to 400˚ F.

Step 2

In a resealable bag, place the steak cubes and 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub. Shake well to coat the meat with seasoning.

Step 3

Heat a Dutch oven to medium high and cook bacon pieces until they are brown and crispy. Remove the bacon pieces with a slotted spoon and leave any fat remaining in the pan. Add 3 tablespoons of butter and sear the meat cubes on all sides. Remove the meat and set aside with the bacon.

Step 4

Add the remaining butter, Bone Suckin’® Steak Seasoning & Rub, mushrooms and pearl onions to the Dutch oven. Sauté for 3 minutes, stirring constantly. Add brown rice flour and continue to stir.

Step 5

Add burgundy wine and beef broth. Stir well and scrape up the brown bits from bottom of the Dutch oven. Bring contents of Dutch oven to a bubbling simmer and stir well (the sauce will thicken). Add in the bacon and the beef cubes. Lay herb bouquet in the Dutch oven.

Step 6

Put a lid on the Dutch oven and place in the oven for 2 hours at 400˚ F.

Step 7

Serve over rice. Enjoy!

Featured in this Recipe

Steak Seasoning

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