A beef bourgignon that's just right for the fall season, enhanced with our Montreal steak seasonings, our Steak BBQ sauce and our Cayenne hot sauce, this recipe is perfect for warming the heart and will give you the best beef bourgignon ever!

MONTREAL SEASONINGS BEEF BOURGIGNON

Name: MONTREAL SEASONINGS BEEF BOURGIGNON
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Ingredients: 800 g beef cubes; 2 cups red wine; 900 ml beef stock; 250 g smoked bacon lardons; 4 tbsp. Montreal steak seasonings; 2 tbsp. Steak BBQ sauce; 2 tbsp. Cayenne hot sauce; 227 g sliced white mushrooms; 15-20 pearl onions, peeled; 600 g baby potatoes; 3 carrots, sliced; 2 tbsp. butter; 2 tbsp. flour; 25 ml olive oil; Parsley to serve

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

4 portions

Préparation

15 minutes

Cuisson

3 heures

Auteur

Frank Menard

A beef bourgignon that's just right for the fall season, enhanced with our Montreal steak seasonings, Steak BBQ sauce and Cayenne hot sauce, this recipe is perfect for warming the heart, and will give you the best beef bourgignon ever!

Prepared with beef cubes, red wine, beef broth, bacon, mushrooms, pearl onions, carrots and baby potatoes, this recipe will comfort your guests or your family.

Serve with baguette, egg pasta or white rice.

Image of MONTREAL SEASONINGS BEEF BOURGIGNON

Ingrédients

800 g beef cubes
2 cups red wine
900 ml beef stock
250 g smoked bacon lardons
4 tbsp. Montreal steak seasonings
2 tbsp. Steak BBQ sauce
2 tbsp. Cayenne hot sauce
227 g sliced white mushrooms
15-20 pearl onions, peeled
600 g baby potatoes
3 carrots, sliced
2 tbsp. butter
2 tbsp. flour
25 ml olive oil
Parsley to serve

Préparation

Pat beef cubes dry with paper towel and sprinkle each side with Montreal seasonings.
Over medium-high heat in a large ovenproof casserole dish, brown beef cubes with a drizzle of olive oil until nicely browned on both sides.
Remove beef cubes and set aside.
Add the bacon, onions, carrots and mushrooms to the casserole, continue cooking for 2 to 3 minutes and add the red wine.
Mix butter and flour and add to mixture, continue cooking for 2 to 3 minutes and add beef broth, Steak BBQ sauce, 1 to 2 tablespoons Montreal seasonings and Cayenne hot sauce.
Add potatoes and beef, cover and place in 325°F oven for about 3 hours. Add a mixture of butter and flour to adjust sauce consistency as needed.
Serve with baguette, egg pasta or white rice.

Frank Menard

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1 comment

Merci pour cette recette, je vais l’essayer cette semaine et vous en donne des nouvelles !
Continuer votre beau travail ! Car j’adore vos produits !

Christian October 11, 2023