Appears in Cook's Illustrated January/February 2001, America's Test Kitchen TV
The essence of this hearty French beef stew is flavor, and lots of it. The secrets? Use the right cut of meat, salt pork, and a brown roux; forget canned beef stock; and buy the best bottle of wine you can afford.
Our beef burgundy recipe would have to live up to its potential, with satisfyingly large but tender chunks of beef in a sauce brimming with voluptuous wine and infused with aromatic vegetables, garlic, and herbs. For flavor, we rendered som...