Appears in Cook's Country December/January 2010
This classic French recipe can take hours to prepare. We did it in less than 30 minutes.
Fruity, medium-bodied red wines, such as Côtes du Rhône or pinot noir, work best for our Quick Beef Burgundy. We used flour and butter to thicken the sauce and mimic the effect of hours of simmering in just a few minutes.