Beef Burgundy

I bought a sirloin tip roast and wanted to make a take on the traditional Boeuf Bourginon. The roast itself was pretty inexpensive, so serving it this way really elevates the humble cut of meat. This is a conglomeration of a couple of recipes. I served the rich stew over Loaded Mashed Potatoes. Just right for a cool fall evening. Andy thought this recipe was a winner!

Beef Burgundy
1 (1.75-lb.) sirloin tip roast
Montreal steak seasoning
1 Tbsp. olive oil
2 Tbsp. flour
2 slices bacon
2 onions, chopped
4 celery ribs, chopped
5 carrots, sliced
3 garlic cloves, minced
1 1/2 cups red wine
2 cups beef stock
8 oz. sliced portobello mushrooms
3 Tbsp. melted butter
2 Tbsp. flour

1. Cut roast into cubes. Sprinkle with Montreal steak seasoning, and cook in hot oil over high heat until seared on all sides. Remove from oven-safe Dutch oven, and toss with 2 Tbsp. flour to coat.
2. Sauté bacon in Dutch oven until brown and crispy. Remove from Dutch oven, reserving drippings. Sauté onions and next 3 ingredients in hot drippings until vegetables begin to soften, about 10 minutes. Add in red wine, stirring to loosen browned particles on bottom of pot. Stir in beef stock, mushrooms, beef, and bacon. Return to a boil. Combine melted butter and flour, and stir into beef mixture. Cover pot with oven-safe lid.
4. Bake at 350° for 45 minutes.