Beef Burgundy is a hearty recipe for a cold night!
Preheat the oven to 400˚ F.
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.
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.
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.
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.
Put a lid on the Dutch oven and place in the oven for 2 hours at 400˚ F.
Serve over rice. Enjoy!