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.
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 flourIn 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 oilTurn 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 oilBrown 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 pastePour 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 thymeCover 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 butterServe over creamy mash, scattered with parsley.
creamy mashchopped parsleyAppears in
In every beef share — Diced Beef (480g)
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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?
Can I make it ahead for guests?
I don't have an ovenproof pot with a lid — what now?
Why is my beef still tough at two hours?
Is it alright for kids with the wine in it?
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