Betty Crocker Beef Burgundy Recipe: Deep Red Wine Braise With Tender Beef Bites

This Betty Crocker-style beef burgundy delivers the rich, velvety depth of classic French cuisine with tender beef bites simmered in a deep red wine reduction. The secret lies in slow-browning the beef and deglazing with wine, creating layers of umami that transform tough cuts into melt-in-your-mouth perfection.

I’ve adapted this recipe to capture the brand’s signature balance—savory, slightly sweet, and deeply aromatic—without requiring advanced techniques.

The beauty of this dish is its foolproof method: start with a simple sear to build flavor, then let the wine and broth work their magic over 1.5 hours of gentle simmering.

The result is a sauce so luxurious it coats every bite, with just enough acidity from the wine to cut through the richness. This is the kind of recipe that turns weeknight dinners into restaurant-worthy experiences—no fancy skills required.

By the time you’re done, you’ll have tender beef that falls apart with a fork, swimming in a glossy, wine-infused sauce with notes of thyme, garlic, and a touch of sugar for balance.

Serve it over buttered egg noodles, with crusty bread for soaking up every drop, or alongside roasted potatoes for a hearty meal. The aroma alone will have everyone gathered at the table before the timer goes off.

What makes this version special is the Betty Crocker touch—familiar flavors like Worcestershire sauce and bouillon that elevate the dish without overpowering the wine’s elegance. It’s the kind of recipe you’ll make again and again, each time better than the last. Let’s get cooking—your taste buds will thank you.

Ingredients for betty crocker beef burgundy

Simple ingredients transform into restaurant-style beef burgundy with tender beef and rich wine sauce.

The beef is the star—chuck roast gives you that melt-in-your-mouth texture. Look for cuts with good marbling at Costco or your local butcher shop. If pre-cubed beef isn't available, ask for a 2-pound chuck roast and cube it yourself (about 1.5-inch pieces). The wine? Cabernet Sauvignon or Merlot works best—whatever bold red you have open. Avoid sweet wines here; you want dry and robust. For the thyme, fresh is ideal, but dried thyme at one-third the amount works in a pinch.

No red wine? Beef broth with 1 tbsp balsamic vinegar mimics the depth. Worcestershire sauce is non-negotiable—it adds that classic umami punch. The bouillon cube? Knorr or Maggi work fine, but dissolve it in hot water first. Tomato paste can be from a squeeze tube (like Trader Joe's), but avoid the canned kind with added salt. For the shallots, one bulb gives you plenty—just mince them finely. The sugar balances the wine's acidity, so don't skip it even if you're using a dry wine.

This sauce gets better the next day—trust me, make extra. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for 3 months. The noodles? Cook them al dente and toss with a little of the sauce before serving. If you're prepping ahead, freeze the beef and sauce separately, then reheat gently on the stove. The aroma alone will have everyone at the table before the timer goes off.

Step-by-step instructions for Betty Crocker beef burgundy recipe

Here's how to transform tough beef into melt-in-your-mouth bites with rich red wine sauce.

Cut the 2 lb beef chuck roast into 1.5-inch cubes—uniform size ensures even cooking. Pat each piece dry with paper towels, then place them in a large bowl. This step is crucial because moisture on the meat can prevent that perfect sear later.

In the same bowl, sprinkle each beef cube with 1 tsp salt and 0.5 tsp black peppercorns, rubbing them gently to adhere. Next, add the 2 tbsp all-purpose flour and toss until every piece is lightly but evenly coated. This creates a delicate crust that helps thicken the sauce and adds texture. Let the floured beef sit for 5 minutes while you prepare the aromatics—this gives the flour time to form a proper coating.

Heat 2 tbsp unsalted butter in a large Dutch oven over medium-high heat until it foams and bubbles. Working in batches if needed, add the floured beef cubes and cook undisturbed for 2-3 minutes per side until deep golden brown. You want that crust to form—it's the foundation of flavor. If the pan gets crowded, reduce heat slightly to prevent steaming instead of searing.

Once all beef is browned, remove it from the pot and set aside. In the same Dutch oven, add the remaining 2 tbsp unsalted butter and melt it over medium heat. Add the 4 cloves minced garlic cloves and 2 whole minced shallots, cooking for 1-2 minutes until fragrant but not browned. Here's where the aromatics build the sauce's flavor base—don't skip this step.

Pour in the 1.5 cups dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits, called fond, are packed with flavor. Let the wine simmer for 3-4 minutes until it reduces by about half and develops a slightly syrupy consistency. This reduction concentrates the wine's flavors and forms the sauce's foundation.

Stir in the 1.5 cups beef broth, 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, and 1 tbsp granulated sugar. Add the 1 whole beef bouillon cube (dissolved in 0.5 cup hot water if not pre-dissolved) and bring the mixture to a gentle simmer. The sugar balances the wine's acidity while the bouillon cube adds depth. Return the browned beef to the pot and add the 4 whole fresh thyme sprigs. Cover and let it simmer gently over low heat for 1 hour 30 minutes, stirring occasionally.

After simmering, the beef should be fork-tender—easily pierced with a fork and pulling apart with gentle pressure. If it's not quite there, continue cooking for another 15-20 minutes. Remove the thyme sprigs and discard them. For a silky texture, use an immersion blender to blend about half the sauce until smooth, then stir it back in. This creates a velvety consistency without losing the beef's natural texture.

Cook the 8 oz egg noodles according to package instructions until al dente. Drain and toss them with 1 tbsp unsalted butter to prevent sticking. To serve, spoon the beef and sauce over the noodles, ensuring each bite gets that rich, wine-infused goodness. The result is a restaurant-quality dish with tender beef and a sauce that clings perfectly to every strand of noodle.

Creative variations of this recipe

Classic French Twist

Transform this into a Boeuf Bourguignon by adding 8 oz pearl onions (peeled) and 8 oz mushrooms (sliced) when you sear the beef. Simmer the onions and mushrooms in the wine reduction for 10 minutes before adding the broth.

Finish with ½ cup red wine reduction (simmer 1 cup red wine with 1 tbsp butter until syrupy) for extra richness. 🍷

Smoky BBQ Fusion

Swap the red wine for 1.5 cups beef broth plus 1 tbsp smoked paprika and 1 tbsp apple cider vinegar. Add ½ cup BBQ sauce (like Starkist or Sweet Baby Ray's) at the end for a tangy, smoky twist.