Proof the everyday pack in your share can do occasion-grade dinner

Bourguignon has a reputation for being fancy. It isn't — it's French farmhouse food, built the same way we'd build a stew here: brown the beef properly, soften the vegetables, add wine and let time do the heavy lifting. The 480g pack of diced beef in your share is exactly the kind of cut Burgundy farm cooks always reached for. This is a Saturday afternoon job where the oven does most of the work, the house smells incredible for two hours, and dinner tastes like far more skill than it actually took.

3 hrs 15 mins 4 servings Prep 30 minsCook 2 hrs 45 minsMain CourseFrench

Ingredients

  • 480g Your Farmer grass-fed diced beef
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp olive oil
  • 150g bacon or speck, cut into short batons
  • 12 pickling onions or eschalots, peeled and left whole
  • 2 carrots, thickly sliced
  • 2 cloves garlic, crushed
  • 1 tbsp tomato paste
  • 375ml red wine (pinot noir, or a mid-weight shiraz)
  • 250ml beef stock
  • 2 bay leaves and 3 sprigs fresh thyme
  • 200g button mushrooms, halved
  • 15g butter
  • Chopped flat-leaf parsley and creamy mash, to serve

Instructions

Preheat the oven to 150C fan-forced (170C conventional). Pat the beef dry and toss it in the seasoned flour.

480g diced beef2 tbsp seasoned flour

In a heavy ovenproof pot with a lid, cook the bacon in half the oil over medium heat until golden; lift it out, leaving the fat behind.

150g bacon1 tbsp olive oil

Turn the heat up, add the remaining oil and brown the beef hard in two batches — colour here is flavour later. Set it aside with the bacon.

1 tbsp olive oil

Brown the pickling onions and carrot for 5 minutes, then stir in the garlic and tomato paste for 1 minute.

12 pickling onions2 carrots2 cloves garlic1 tbsp tomato paste

Pour in the wine, scraping up everything stuck to the bottom, then add the stock, herbs, beef and bacon and bring it all to a simmer.

375ml red wine250ml beef stockbay leaves and thyme

Cover and braise in the oven for 2 to 2.5 hours, until the beef is fork-tender.

Near the end, fry the mushrooms in the butter until golden and stir them through for the last 15 minutes; if the sauce is thin, simmer it uncovered on the stovetop for a few minutes.

200g mushrooms15g butter

Serve over creamy mash, scattered with parsley.

creamy mashchopped parsley

Appears in

In every beef share — Diced Beef (480g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99
Grass-fed diced beef from Your Farmer — vacuum-sealed paddock-to-plate, NSW & ACT delivery
Grass-Fed Diced Beef (approx 480g)
Sale price $13.00Regular price $14.99

The Right Cut for a French Braise

Bourguignon was never a fillet dish. It comes out of farm kitchens, and farm kitchens cooked the hard-working cuts — shoulder muscle full of connective tissue that turns to gelatine given wine, gentle heat and a couple of unhurried hours. That's precisely what Your Farmer® diced beef is: chuck-style braising beef in an even dice, 480g to the pack, in every share. The wine isn't there to show off, either — its gentle acidity works on that tissue while the oven does its slow, quiet job, and the flour from the browning stage becomes the glossy sauce. The single most important step is the one people rush: brown the beef hard, in batches, until it's properly dark. If you want the full theory, our guide to cooking grass-fed beef walks through why grass-fed cuts reward exactly this kind of patience.

Swaps and Variations

No pickling onions? Two brown onions in thick wedges do the job with less peeling. Speck or pancetta both stand in for the bacon and bring their own smoke. If you'd rather cook without wine, use extra stock plus a tablespoon of balsamic vinegar — honestly a different dish, but a very good beef-and-mushroom braise in its own right. It adapts to the slow cooker too: do all the browning in a pan, simmer the wine there for 5 minutes first, then everything into the cooker on LOW for 8 hours, with the fried mushrooms stirred in at the end. For a completely different take on slow-braised beef, our Korean-style braised beef is the same patience pointed east.

Storage and Leftovers

Bourguignon is famously better on day two, after a night in the fridge lets the sauce settle into the beef — make it ahead on purpose. Airtight, it keeps 3 to 4 days in the fridge and freezes beautifully for up to 3 months. Reheat gently on the stove, never at a boil. Best leftover act: spoon it under a sheet of puff pastry and bake — a bourguignon pie worth planning for.

The pack that makes it arrives in every delivery of a grass-fed beef CSA share — occasion cooking from the everyday drawer of the freezer.

Frequently asked questions

What red wine should I use?

A mid-weight red you'd happily drink — pinot noir is traditional, and a softer shiraz or grenache works fine. Skip anything labelled cooking wine; if it isn't nice in a glass it won't be nice in the pot.

Can I make it ahead for guests?

Yes, and you should — it's genuinely better made the day before and reheated gently. That also means zero last-minute work when people arrive.

I don't have an ovenproof pot with a lid — what now?

Do the whole thing on the stovetop at the lowest possible heat with a lid on, stirring occasionally, for the same time. A slow cooker works too: brown everything first and cook on LOW for 8 hours.

Why is my beef still tough at two hours?

It just hasn't finished — connective tissue softens on its own schedule. Put the lid back on and give it another 30 minutes; it goes from tough to tender quite suddenly.

Is it alright for kids with the wine in it?

Most of the alcohol cooks off over the long braise, though not every last trace. Most families are comfortable with that; if you'd rather not, the stock-and-balsamic version is made for you.

0 commentson Beef Bourguignon with Grass-Fed Diced Beef

Three Simple Steps

A whole table of real food.

Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Value $169.99
Price $152.00
Vendor:Your Farmer

CSA Pastured Lamb Share

Value $162.41
Price $150.00
Vendor:Your Farmer

"Tucker Box" Budget Beef Pack

Value $196.38
Price $186.00
Vendor:Your Farmer

“Steak King” Premium Beef Box

Value $157.43
Price $149.00
Vendor:Your Farmer

Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack

Value $272.82
Price $218.00
Vendor:Your Farmer

"Mixed Grill King" Combo

Value $273.56
Price $260.00
Vendor:Your Farmer

"Slow King Beef" Combo

Value $147.43
Price $140.00
Vendor:Your Farmer

"Slow King Lamb" Combo

Value $147.43
Price $140.00
Vendor:Your Farmer

Bulk Grass-Fed Beef - Cut-up Your Way

Price $1,048.00
Vendor:Your Farmer

Bulk Pastured Full Lamb - Cut-up Your Way

Price $495.00

More Recipes

View all

Greek-style grass-fed lamb roast with lemon and oregano served over golden potatoes in a ceramic baking dish.

Greek-Style Lamb Roast with Lemon and Oregano

Lemon, oregano and time — the Greek family-table treatment for the whole cut

Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.

Read moreabout Greek-Style Lamb Roast with Lemon and Oregano

Low-and-slow barbecued grass-fed lamb ribs with a dry-rub bark, sliced on butcher's paper.

Low-and-Slow BBQ Lamb Ribs with Dry Rub

Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb

This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.

Read moreabout Low-and-Slow BBQ Lamb Ribs with Dry Rub

Grilled grass-fed lamb chump chops sliced over a warm French-style lentil salad with mustard dressing.

Grilled Chump Chops with Warm Lentil Salad

Charred chops over mustardy lentils — the bistro order, made at home

Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.

Read moreabout Grilled Chump Chops with Warm Lentil Salad