Quick Beef Burgundy

Hours of simmering make for a concentrated sauce full of flavor—if you have the time. We wondered if we could get the same result without hours in the kitchen. Here’s what we discovered:

Test Kitchen Discoveries

• Fruity, medium-bodied red wines, such as Côtes du Rhône or pinot noir, work best here.
• We used flour and butter to thicken the sauce in just a few minutes instead of hours.
• To make chopping the bacon easier, you can lay it in the freezer for a few minutes to stiffen it. You can also simplify this process by using kitchen shears instead of a knife to “chop” the bacon.