3 hours 15 minutes • 4 servings

MONTREAL SEASONINGS BEEF BOURGIGNON

A beef bourgignon that comes just in time for the fall season enhanced with our Montreal steak spices, our BBQ Steak sauce and our Cayenne hot sauce, this recipe is perfect to warm your heart and will offer you the best beef bourgignon there is! Prepared with cubed beef, red wine, beef broth, bacon, mushrooms, pearl onions, carrots and baby potatoes, this recipe will comfort your guests or your family. Serve with a baguette, egg pasta or white rice.

Ingredients

800 g beef cubes
2 cups of red wine
900 ml beef broth
250 g of smoked bacon bits
4 tbsp. tbsp Montreal steak spice
2 tbsp. tbsp BBQ Steak Sauce
2 tbsp. tablespoon ofCayenne hot sauce
227 g sliced white mushrooms
15 to 20 pearl onions, peeled
600 g baby potatoes
3 carrots cut into slices
2 tbsp. tablespoon of butter
2 tbsp. tablespoon of flour
25 ml of olive oil
Parsley for serving

Preparation

Pat the beef cubes dry with absorbent paper and sprinkle each side with the Montreal spices.
Over medium/high heat in a large ovenproof casserole dish, brown the beef cubes with a drizzle of olive oil until nicely browned on each side.
Remove the 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 the butter and flour and add to the mixture, continue cooking for 2 to 3 minutes and add the beef broth, Steak sauce, 1 to 2 tbsp. of Montreal spices and Cayenne sauce.
Add the potatoes and beef, cover and place in the oven at 325°F for about 3 hours. Add a mixture of butter and flour to adjust the consistency of the sauce as needed.
Serve with a baguette, egg pasta or white rice.