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Bone Suckin’ Beef Burgundy

Yields4 ServingsPrep Time15 minsCook Time2 hrs 20 minsTotal Time2 hrs 35 mins

Beef Burgundy is a hearty recipe for a cold night!

Bone Suckin' Beef Burgundy

 5 tbsp Bone Suckin’® Steak Seasoning & Rub
 4 Bacon Sliceschopped
 2 lbs Tri Tip Steak or Sirloin1 inch thick, trimmed and cubed
 6 tbsp Butter
 24 oz Mushroomscleaned and sliced
 1 ½ cups Pearl Onionsfresh or frozen
 3 tbsp Brown Rice Flour
 1 ½ cups Burgundy Wine
 1 ½ cups Beef Broth
 Bouquet of Oregano, Sage and Thyme, 3 sprigs of eachtied up with string

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!

Nutrition Facts

Servings 0