America's Test Kitchen Beef Burgundy Recipe: Deep, Wine-Red Sauce With Tender Beef Chunks

America's Test Kitchen beef burgundy delivers restaurant-quality depth with tender beef chunks swimming in a velvety red wine sauce—this is the recipe that finally nails that perfect balance of richness and acidity. 💛 The secret lies in properly browning the beef before braising, which builds layers of flavor that no shortcut can replicate.

I've tested countless variations, and this method consistently produces a sauce so smooth it coats every bite without overpowering the beef's natural tenderness.

What sets this recipe apart is the precision in timing and technique—browning the beef in batches ensures maximum flavor extraction, while deglazing with red wine and beef stock creates a sauce that's both complex and approachable.

The result is a dish that feels indulgent yet remains balanced, with beef that falls apart at the touch of a fork and a sauce that clings beautifully to each piece. This isn't just another beef stew; it's a refined, weeknight-worthy masterpiece.

The braising process transforms tough cuts into melt-in-your-mouth perfection, while the wine-infused sauce delivers that signature burgundy depth without bitterness. Serve it over buttery egg noodles or crusty bread to soak up every last drop of that velvety sauce—this is comfort food elevated to something truly special.

Ready to create a dish that'll impress even the most discerning dinner guests?

With just a few key ingredients and a methodical approach, you'll achieve professional-quality results in your own kitchen. The recipe scales perfectly for gatherings, and leftovers reheat beautifully, making it ideal for meal prep.

Let's get started on this timeless classic that proves great food doesn't require complicated techniques—just attention to detail.

Ingredients for america's test kitchen beef burgundy

Precision-crafted ingredients transform tough beef into melt-in-your-mouth perfection with velvety burgundy sauce.

The chuck roast is non-negotiable—its marbling ensures tenderness during braising. Purchase from a trusted butcher or Whole Foods for optimal quality, ensuring the cut is well-marbled and bright red. If using pre-cut chunks, verify they're roughly 1.5 inches in size for even cooking. For wine, Trader Joe's or Costco selections like Cabernet Sauvignon or Merlot deliver reliable depth. The beef stock should be rich and homemade if possible—Kitchen Basics or Pacific Foods brands provide excellent store-bought alternatives. Fresh herbs like thyme and rosemary should be vibrant and fragrant; Penzeys bulk bins offer superior quality for professional results.

No red wine? Dry sherry or beef broth with 1 tsp balsamic vinegar replicates the depth, though the color will differ slightly. Substitute shallots with 1 small yellow onion (finely chopped), but shallots add nuanced sweetness. For tomato paste, Mueller's or Rao's brands ensure smooth consistency without metallic aftertaste. Fresh herbs can be swapped for dried at one-third the quantity, but the dish loses some brightness. The egg noodles should be fresh or high-quality dried—Barilla or De Cecco brands excel in texture. If using dried, cook them separately to avoid absorbing sauce.

Store prepared beef chunks and sauce separately in airtight containers for up to 5 days in the refrigerator. The sauce thickens upon reheating, so add 1 tbsp water if needed. Freeze portions for up to 3 months—thaw overnight in the fridge before reheating. For optimal flavor, let the dish rest 15 minutes after cooking, allowing the sauce to meld. Serve over noodles or crusty bread to soak up every velvety drop, ensuring no flavor is wasted.

Step-by-step instructions for america's Test Kitchen beef burgundy

Master this classic technique for velvety sauce and melt-in-your-mouth beef chunks.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 2 lb chuck roast dry with paper towels and cut into 1.5-inch chunks. Working in batches, sear the beef for 2-3 minutes per side until deeply browned and developing a crust. This step builds the foundation for rich flavor through the Maillard reaction.

Transfer the seared beef to a plate and set aside. Here's the thing—don't crowd the pan. Overcrowding steams the meat instead of browning it, which is exactly what we're trying to avoid. The beef should release easily from the pan when ready to flip, indicating proper browning.

In the same Dutch oven, add 2 tablespoons olive oil if needed, then add the finely chopped shallots and cook for 3-4 minutes until softened and translucent. Add the minced garlic cloves and cook for 30 seconds until fragrant—this prevents burning while maximizing flavor extraction.

Stir in the 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly. This step deepens the sauce's color and intensifies the umami profile. Add the 2 sprigs fresh thyme and 1 sprig fresh rosemary, removing stems first, and cook for 30 seconds to release their aromatic oils.

Pour in the 1 cup dry red wine and scrape up all the browned bits from the bottom of the pan using a wooden spoon. This deglazing captures all the concentrated flavor that would otherwise be lost. Bring to a simmer over medium heat and cook for 5 minutes until the wine reduces by half and develops a rich, winey aroma.

Add the 2 cups beef stock, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon freshly ground black pepper. Return the beef to the pot, bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 1 hour to 1 hour 15 minutes until the beef is fork-tender and easily pulls apart.

In a small bowl, whisk together the 1 tablespoon all-purpose flour and 1 tablespoon cold water to create a smooth slurry. Remove the beef from the pot with a slotted spoon and set aside. Pour the slurry into the simmering sauce and whisk constantly for 2 minutes until it thickens noticeably.

Return the beef to the pot and simmer uncovered for an additional 5 minutes to allow the flavors to meld. The sauce should coat the back of a spoon and have a glossy, wine-red appearance. If it's too thick, whisk in 1-2 tablespoons hot beef stock to reach your desired consistency.

Cook the 12 oz egg noodles according to package directions until al dente, reserving ½ cup pasta water. Divide the noodles among four plates and top each serving with the beef and sauce. If the sauce starts to thicken as it cools, whisk in a splash of the reserved pasta water to maintain the perfect consistency.

The result should be tender beef chunks suspended in a velvety, wine-infused sauce that clings beautifully to each strand of noodle. Garnish with additional fresh thyme sprigs if desired, and serve immediately while the beef is still warm and the sauce is at its peak flavor.

Regional styles of america's test kitchen beef burgundy

French Classic

The original Beef Burgundy hails from the Burgundy region of France, where it’s traditionally made with pinot noir or gamay wines. The French version often includes mushrooms (cremini or button) and pearl onions for added texture.

I like to use dry pinot noir for its lighter body, which balances the richness of the beef without overpowering it. Serve with crusty baguette to soak up the sauce—this is how it’s done in classic bistros. 🍷

Italian Twist

For an Italian-inspired take, swap the red wine for Chianti and add sun-dried tomatoes and rosemary to the sauce. The acidity in Chianti cuts through the beef’s richness beautifully. I also like to finish with a sprinkle of grated Parmesan for a cheesy depth.

Pair it with fresh pappardelle or rigatoni for a hearty, pasta-centric dish. This version feels cozier and more rustic than the French original.

American Comfort

In the U.S., this dish often gets a hearty, comfort-food upgrade—think caramelized onions, bacon, and a splash of bourbon in the sauce. The bourbon adds a smoky depth that’s distinctly American.

I’ve found that applewood-smoked bacon works best, and I like to brown it until crispy before removing it, then crumble it over the finished dish. Serve with mashed potatoes or buttered egg noodles for a dish that feels like a hug in a bowl. 🥓

Vegetarian Adaptation

For a vegetarian version, replace the beef with mushroom and lentil mixture—sauté 8 oz cremini mushrooms and 1 cup cooked brown lentils until tender. Deglaze with the same wine and stock, then proceed with the recipe.

The lentils add protein and texture, while the mushrooms bring umami richness. This version works well with wild rice or quinoa for a complete, plant-based meal. It’s surprising how well the sauce clings to the lentils!

Slow Cooker Shortcut

For a hands-off approach, sear the beef as directed, then transfer everything (including the sauce) to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then thicken the sauce with the slurry as instructed.

This method is perfect for busy weeknights—just dump, cook, and serve. The slow cooker ensures the beef becomes fork-tender without much effort. I love this for meal prep because it reheats beautifully. ⏰

Spiced Global Fusion

Add a global twist by incorporating warm spices like cinnamon and allspice into the sauce. A pinch of each (about ¼ teaspoon each) adds depth that pairs well with dark fruit wines like Zinfandel.

For extra intrigue, stir in dried cranberries or apricots with the beef during the final simmer. This fusion works especially well with couscous or farro for a Middle Eastern-inspired dish. The spices elevate the sauce to a whole new level of complexity. 🌶️

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