Soups & Stews
Betty Crocker’s beef burgundy delivers the rich, velvety depth of a classic French-inspired braise with tender beef chunks and earthy mushrooms—perfect for a cozy family dinner.
This recipe captures the essence of Betty Crocker’s trusted style: a foolproof method that transforms tough cuts into melt-in-your-mouth perfection through slow simmering and wine reduction. The secret lies in proper browning and deglazing, which builds layers of flavor that make every spoonful irresistible.
What sets this dish apart is its balance of simple ingredients and professional techniques—no shortcuts, just reliable results. You’ll start with searing beef and mushrooms to develop deep caramelized notes, then deglaze with red wine and beef broth to create a sauce that’s both bold and balanced.
The dish simmers for hours, allowing flavors to meld into a harmonious, hearty stew that’s ideal for chilly evenings.
The result is a deep-red wine braise with fork-tender beef, tender mushrooms, and a sauce so rich it coats every bite. Serve it alongside mashed potatoes, crusty bread, or buttered noodles to soak up every last drop of that luxurious sauce.
This is comfort food at its finest—restaurant-quality without the fuss.
Ready in about 3 hours (with minimal active time), this recipe is designed for home cooks who want reliable, satisfying meals that feel special. The slow cooking ensures the beef stays tender, while the wine reduction adds complexity that elevates it beyond basic stews. Let’s get started!
Ingredients for betty crocker beef burgundy
Simple yet transformative ingredients that deliver restaurant-quality beef burgundy at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes, trimmed of fat |
| White Button Mushrooms 🍄 | 16 oz | Sliced into quarters, stems removed |
| Yellow Onion 🧅 | 1 whole | Medium size, sliced into half-moons |
| Garlic Cloves 🧄 | 4 cloves | Peeled and lightly crushed |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging beef cubes |
| Dry Red Wine 🍷 | 1 cup | Bold variety like Cabernet Sauvignon |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth consistency |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for finishing sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
The chuck roast is the foundation of this dish—its marbling ensures tender, melt-in-your-mouth beef after slow braising. Purchase from a trusted butcher or high-quality grocery store like Whole Foods or Kroger for optimal fat content. Trim excess fat before cubing to prevent greasy sauce, but leave some marbling intact for flavor. For mushrooms, cremini or baby bella add depth, but white buttons work perfectly for budget-friendly results. The red wine selection matters: opt for a bold, dry variety like Cabernet Sauvignon or Merlot—avoid sweet or oaky wines that will overpower the dish.
No red wine? Substitute with an additional 1 cup of beef broth plus 1 tbsp balsamic vinegar for acidity. Fresh thyme is ideal, but dried thyme at one-third the amount works in a pinch. The tomato paste can be replaced with 1/4 cup crushed tomatoes for a slightly different texture. For a richer sauce, add 1 tbsp of Worcestershire sauce alongside the beef broth. If you're short on time, pre-sliced mushrooms from the refrigerated section save preparation steps without sacrificing quality. The flour used for dredging should be lightly coated on each cube—don't overdo it or the sauce will thicken too much.
This braise develops deeper flavor the longer it simmers, so plan for at least 2.5 hours of cooking time. Store leftovers in an airtight container in the refrigerator for up to 5 days, though the flavor improves overnight as the sauce continues to meld. For longer storage, freeze portions for up to 3 months. The sauce thickens as it cools, so add a splash of broth or water when reheating if needed. This dish pairs beautifully with creamy mashed potatoes or crusty baguette, designed to soak up every last drop of that luxurious wine reduction.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty more than one pan. Chuck roast and mushrooms practically cook themselves in the rich sauce, while the flour thickens everything into a velvety, no-fuss masterpiece—just stir and let it do the work.
- Deep Umami Bomb: That moment when the onions caramelize and the garlic hits? Chef’s kiss. The mushrooms soak up all the burgundy’s earthy notes, and the chuck roast turns so tender it falls apart—like a fancy bistro dish, but with pantry staples.
- Leftovers That Shine: Between us, this recipe’s better the next day. The flavors meld into something even richer, and it reheats like a dream—perfect for packing lunches or feeding unexpected company without extra effort.
- Budget-Friendly Feast: A whole roast and a handful of mushrooms stretch into six servings without breaking the bank. Honestly, it’s my go-to for feeding the family or impressing guests—no fancy cuts, just maximum flavor for minimum cost.
Step-by-step instructions for Betty Crocker beef burgundy recipe
A rich, velvety braise where deep red wine and tender beef create a restaurant-worthy dish at home.
Sear the Chuck Roast for Maximum Flavor
Heat the 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the 2 lb chuck roast cut into 1.5-inch cubes, trimming excess fat as you go. Sear each piece for 2-3 minutes per side until deeply browned and developing a crust. This step is non-negotiable—it builds the foundation of flavor through the Maillard reaction.
As you sear, resist the urge to move the meat around. Let it develop that golden crust undisturbed. Once all pieces are browned, transfer them to a plate and set aside. The remaining browned bits in the pot will form the base of your sauce, so don't scrape them out yet.
Develop the Base with Aromatics and Wine
In the same Dutch oven, reduce heat to medium and add the 1 whole yellow onion sliced into half-moons and 16 oz white button mushrooms quartered. Cook for 5-6 minutes, stirring occasionally, until the onions soften and the mushrooms release their moisture. Add the 4 peeled garlic cloves and cook for 30 seconds until fragrant.
Sprinkle the 2 tablespoons all-purpose flour over the vegetables and stir vigorously for 1 minute to cook off the raw flour taste. Pour in the 1 cup dry red wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 3-4 minutes until reduced by half, creating a concentrated flavor base.
Braise Until Fork-Tender
Return the seared beef to the Dutch oven. Stir in the 2 cups beef broth, 2 tablespoons tomato paste, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon freshly ground black pepper. Add the 2 sprigs fresh thyme and bring to a simmer. Cover and transfer to a 325°F oven.
Braise for 2.5-3 hours until the beef is fork-tender and easily pulls apart. The liquid should reduce significantly, but there should still be enough sauce to coat the beef. If the liquid reduces too quickly, add a splash of water or broth to maintain moisture. This low-and-slow cooking method ensures the beef becomes melt-in-your-mouth tender while absorbing all the rich flavors.
Finish with Butter and Garnish
Remove the beef and vegetables from the braising liquid and set aside. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract maximum flavor. Return the sauce to medium heat and whisk in the 2 tablespoons cold unsalted butter, one tablespoon at a time, until fully incorporated. This step emulsifies the sauce, giving it a silky finish.
Return the beef and vegetables to the sauce and simmer for 2-3 minutes to heat through. Garnish with 0.25 cup chopped fresh parsley and serve immediately over mashed potatoes, egg noodles, or crusty bread to soak up every last bit of that luxurious sauce. The beef should be so tender it nearly falls apart at the touch, and the sauce should coat the back of a spoon with a velvety consistency.
Pro Tips For Making Betty Crocker Beef Burgundy
- Trim the Fat First: Chuck roast loves a good sear, but too much fat in the pan makes your burgundy greasy. Pat the roast dry, then trim off any thick fat caps—just leave a thin layer. You’ll get better browning and a cleaner sauce without sacrificing flavor.
- Sear in Batches: I learned this the hard way—trying to sear a whole chuck roast in one go just steams it. Cut the roast into 2-inch chunks and sear in batches over medium-high heat. Crowding the pan drops the temperature, and you’ll end up with sad, pale meat instead of deep, caramelized crust.
- Bloom the Flour: The roux is where the magic happens, but rushing it ruins everything. Cook the flour in butter over medium-low heat for 3-4 minutes until it’s a light golden color—not brown, not white. This step thickens the sauce properly and cuts the raw flour taste. (Yes, even if you’re impatient like me.)
- Deglaze Aggressively: After searing the mushrooms and onions, don’t just splash in the wine—scrape up those browned bits stuck to the pan. Use a wooden spoon to loosen them first, then pour in the liquid. Those bits are flavor bombs, and skipping this means a weaker sauce. (Your future self will notice.)
Storing and reheating this betty crocker beef burgundy
Refrigerator Storage
Let your beef burgundy cool to room temperature for no more than 2 hours before storing in an airtight container—I use glass Pyrex with a tight-sealing lid. The sauce will thicken slightly as it cools, so plan to add 1-2 tablespoons of beef broth when reheating if needed.
Store in the fridge at 40°F or below for up to 5 days—the flavors actually deepen overnight as the wine and spices meld together. 💫
Freezer Storage
For longer storage, portion the beef burgundy into freezer-safe containers or heavy-duty plastic bags, leaving 1-inch headspace for expansion. Label with the date and freeze for up to 3 months.
I recommend using quart-sized freezer bags—they stack efficiently and thaw faster than bulky containers. When ready to use, transfer directly from the freezer to the pot for reheating. 🧊
Stovetop Reheating
This is my preferred method because it preserves the sauce’s velvety texture. Place the beef burgundy in a heavy-bottomed pot over medium-low heat and add ¼ cup beef broth to prevent sticking. Simmer uncovered for 15-20 minutes, stirring occasionally, until heated through to 165°F internal temperature.
Taste and adjust seasonings—you may need a pinch of salt or a splash of wine to restore balance. 🔥
Microwave Reheating
For quick lunches, transfer a single serving to a microwave-safe dish and cover loosely with a microwave-safe lid or damp paper towel. Heat on 50% power for 3-4 minutes, stirring halfway, until bubbly.
If the sauce looks thickened, add 1 tablespoon of broth or water and stir. Avoid overcooking—just until steaming hot. ✨
Oven Reheating
Preheat your oven to 300°F and transfer the beef burgundy to an oven-safe dish. Cover tightly with foil and bake for 30-45 minutes, stirring once halfway, until heated through.
This method works well for larger batches and keeps the beef tender. The oven’s gentle heat ensures even warming without risking overcooking. 💡
Reviving Sauce Texture
If the sauce thickens too much during storage, don’t worry—it’s easy to fix. Simply whisk in 1-2 tablespoons of beef broth or water while reheating. For extra richness, stir in 1 tablespoon cold butter at the end, just like the finishing step in the original recipe.
The sauce should return to its silky, coat-the-back-of-a-spoon consistency. 🥄
Nutrition facts
Frequently asked questions
Can I substitute wine in this beef burgundy recipe?
Yes, but choose wisely! If you don't have red wine, use 1 cup beef broth + 1 tbsp balsamic vinegar for acidity. For a non-alcoholic version, swap with 1 cup cranberry juice or grape juice. Avoid sweet wines—they'll make the sauce cloying. The key is maintaining the acidic, rich base that builds flavor during braising.
Why does the beef need to be seared so thoroughly?
The searing step is non-negotiable for deep flavor! Browning the beef creates the Maillard reaction, which develops rich, caramelized notes that form the sauce's foundation. Skipping this step results in bland-tasting beef and a weaker sauce. Work in batches to avoid crowding—rush this, and you'll compromise texture and flavor.
How do I know when the beef is fully tender?
Test for doneness by piercing a beef chunk with a fork—it should slide in easily and the meat should pull apart cleanly. The internal temperature should reach 203°F (well-done for braising). If using a meat thermometer, check the thickest piece. The sauce should coat the back of a spoon with a velvety consistency.
Can I make this recipe in a slow cooker?
Brown the beef and vegetables first in a skillet, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients and cook on Low for 7-8 hours or High for 4-5 hours. The slow cooker method is perfect for hands-off prep, though the sauce may be thinner—reduce it on the stovetop before serving.
What's the best way to reheat leftovers without drying out the beef?
Use the stovetop method for best results: Place in a heavy pot with ¼ cup beef broth and simmer on low heat for 15-20 minutes. Avoid microwaving—it makes the sauce watery. For extra richness, whisk in 1 tbsp cold butter at the end, just like the original recipe.