Texas Grass Fed Beef Bourguignon Recipe: Classic French Comfort Food with a Texas Twist

As temperatures start getting cooler, I love to make this recipe. Just made it last week to celebrate my father-in-law's 79th birthday—beef bourguignon feels right for milestone occasions when you want something special but don't want to be fussy about it.

Boeuf bourguignon (or beef burgundy, if you're not feeling fancy) is basically French comfort food that happens to be perfect for Texas fall and winter cooking. Julia Child made it famous in America, and we've adapted her technique for Texas grass fed beef chuck. This beef bourguignon recipe takes time—real time—but rewards you with fork-tender beef braised in red wine until it practically falls apart. Half the bottle goes in the pot, the other half you drink while it cooks.

Why This Texas Grass Fed Beef Bourguignon Works

Grass Fed Chuck Roast Makes the Difference

Traditional beef bourguignon calls for beef chuck, and there's good reason. This hardworking muscle from the shoulder becomes incredibly tender when braised low and slow. The difference with grass fed beef? You're getting meat with:

• Superior flavor profile from cattle raised on Texas pastures

• Better fat composition with higher omega-3 fatty acids

• No hormones or antibiotics ever administered

• Richer, more complex beef taste that stands up to bold wine and herbs

When you use grass fed beef for this recipe, the final dish has a depth of flavor that conventional beef simply can't match. The best beef stews start with quality meat.

The Science of Braising Beef Chuck Roast

Beef chuck contains abundant connective tissue that requires time and moisture to break down. During the slow braising process:

• Collagen converts to gelatin, creating that silky sauce texture

• Tough muscle fibers become fork-tender

• Flavors from wine, herbs, and vegetables penetrate the beef

• The result is beef that practically melts on your tongue

This is why beef bourguignon is a French dish that's perfect for weekend cooking when you have time to let the magic happen. Bourguignon is all about patience and process.

Ingredients for Texas Grass Fed Beef Bourguignon

This recipe is easy to follow once you have all your ingredients prepared. For the best results, gather everything before you begin.

The Foundation (Serves 4-6)

For the Beef:

• 2½ lbs grass fed beef chuck, cut into 2-inch cubes

• 1 tsp fine sea salt

• ¼ tsp freshly ground black pepper

• ¼ cup all-purpose flour (for coating)

For the Aromatics and Base:

• ¼ lb bacon or pancetta, diced

• 4 Tbs grass fed butter (divided)

• ¾ cup onion, chopped

• 12-15 petite carrots, chopped (or 2 medium carrots)

• 2 stalks celery, diced

• 2 tsp garlic, minced

• 8 oz pearl onions (optional, but traditional)

• 8 oz mushrooms, quartered

For the Braising Liquid:

• 1½ cups full-bodied red wine (divided)

• 1½ cups beef stock (preferably homemade from grass fed beef bones)

• 1 bay leaf

• ½ tsp dried thyme (or 1 sprig fresh)

• 4 Tbs fresh parsley, chopped

• 1 Tbs olive oil

Note: You can substitute beef broth for beef stock if needed, though stock provides richer flavor.

Choosing Your Red Wine

For the best beef bourguignon, you want red wine with:

• Full body and good tannins

• Enough quality that you'd drink it with dinner (or while cooking!)

• Rich fruit flavors that complement beef

• The rule: If you wouldn't drink it, don't cook with it

We are traditionalist - we always use French Bordeaux! The wine is essential to this recipe, creating the signature flavor of boeuf bourguignon.

Step-by-Step Texas Grass Fed Beef Bourguignon

Preparing the Grass Fed Chuck Roast

Step 1: Season and Coat the Beef

1. Pat the beef cubes completely dry with paper towels (this is crucial for proper browning)

2. Combine flour, salt, and pepper in a shallow dish

3. Toss beef cubes in the mixture until evenly coated

4. Shake off any excess flour

Why this matters: Dry beef creates a beautiful crust when seared. That crust isn't just about appearance—it's packed with flavor from the Maillard reaction. Season the beef with salt and pepper generously for best results.

Step 2: Sear the Beef in Batches

1. Heat a large Dutch oven over medium-high heat

2. Add 1 Tbs olive oil and heat until shimmering

3. Working in batches (don't crowd!), sear the beef on all sides until a deep brown crust forms, about 4-5 minutes per side

4. Transfer seared beef to a plate and set aside

5. Repeat with remaining chunks of beef

Pro tip: Grass fed beef is leaner than conventional beef, so watch the heat carefully. You want a beautiful crust without burning. Sear the beef in the large Dutch oven to develop maximum flavor.

Building the Flavor Foundation

Step 3: Cook the Bacon and Aromatics

1. In the same Dutch oven (don't clean it—that brown fond is liquid gold!), add the bacon or pancetta

2. Cook bacon over medium heat until crispy and fat is rendered, about 5-7 minutes

3. Remove the bacon with a slotted spoon and set aside with the beef

4. Add chopped carrots, celery, and onion to the bacon fat

5. Sauté, stirring occasionally, until vegetables soften, 6-7 minutes

6. Add minced garlic and cook for 1-2 minutes until fragrant

Note: Bacon and beef are a classic combination. The bacon adds a smoky depth that complements the beef beautifully. If you prefer, you can use pancetta for a more authentic Italian-French fusion.

Step 4: Deglaze and Build the Sauce

1. Pour 1 cup of the red wine into the pot

2. Stir and scrape up all those browned bits from the bottom of the pot (that's pure flavor!)

3. Let the wine bubble and reduce slightly until it stops actively bubbling

4. Add the beef stock, stirring to combine

Why deglazing matters: Those stuck-on bits (fond) contain concentrated beef and bacon flavor. Red wine with its acidity dissolves them and carries that flavor throughout your sauce. The wine and beef stock create the foundation for this rich stew.

The Long, Slow Braise

Step 5: Nestle and Braise

1. Add the beef to the Dutch oven along with the cooked bacon

2. Nestle the beef and bacon into the vegetables and braising liquid

3. Pour in the remaining ½ cup red wine so the beef is about half-submerged (add more stock if needed)

4. Tuck in the bay leaf, fresh thyme sprigs (or sprinkle dried thyme), and fresh parsley

5. Bring liquid to a simmer over high heat

6. Once the beef is simmering, cover the pot with a tight-fitting lid

7. Transfer the Dutch oven to a preheated 350°F oven

Step 6: Patience Pays Off

1. Braise in the oven for 2 hours, then check the beef

2. Stir gently and check for fork-tenderness

3. Continue cooking in the oven, checking every 30 minutes, until beef is fork-tender (2½-3 hours total)

4. The stew is ready when the beef shreds easily with a fork

5. The exact time depends on your specific cut of beef and thickness

Temperature note: Grass fed beef can cook slightly faster than conventional beef due to its leaner nature. Start checking at the 2-hour mark. Cook for 3 hours or until the beef is perfectly tender. Remove the pot from the oven and check if the beef is done by testing with a fork.

Adding the Finishing Touches

Step 7: Sauté the Mushrooms and Pearl Onions

While the stew braises in the oven, prepare your garnish vegetables:

1. In a separate pan, sauté pearl onions and mushrooms in 2 Tbs butter until golden and liquid has evaporated, about 8-10 minutes

2. During the last 30 minutes of braising, add the sautéed mushrooms and pearl onions into the pot

Step 8: Final Adjustments

1. Remove the pot from the oven and check doneness

2. Transfer the beef and vegetables to a serving platter using tongs

3. Taste the braising liquid and adjust seasoning with salt and pepper as needed

4. If the stew is too thin, simmer on the stovetop for 5-10 minutes to reduce

5. Pour sauce over the beef, or serve it on the side

The beef from the pot should be fall-apart tender at this stage. This beef bourguignon is now ready to serve!

Serving Your Texas Grass Fed Beef Bourguignon

The Perfect Mashed Potato Base

This rich, wine-braised beef deserves an equally luxurious base. This recipe and its accompaniments create a complete meal. Here's our favorite grass fed butter mashed potatoes:

Creamy Grass Fed Butter Mashed Potatoes:

• 3 lbs Yukon Gold potatoes, peeled and quartered

• ½ cup grass fed butter

• ½ cup whole milk or cream (warmed)

• Salt and black pepper to taste

1. Boil potatoes in salted water until fork-tender, about 20 minutes

2. Drain thoroughly and return to the hot pot for 1 minute to evaporate excess moisture

3. Mash potatoes until smooth

4. Fold in warm butter and milk until creamy

5. Season generously with salt and pepper

Spoon the creamy mashed potatoes onto plates and ladle the beef stew over the top. The potatoes soak up that incredible wine sauce like a dream. The beef and potatoes together create the ultimate comfort food experience.

Alternative Serving Options

While mashed potatoes are traditional, this beef is incredibly versatile:

• Over egg noodles for a classic presentation

• With crusty sourdough bread to sop up every drop of sauce

• Over creamy polenta for an Italian twist

• With roasted root vegetables for a lower-carb option

• Simply on its own as a hearty beef stew

Wine Pairing Suggestions

Since you're cooking with red wine, serve the same red wine alongside the meal. Other excellent pairings with beef bourguignon:

• Cabernet Sauvignon from Texas Hill Country

• Full-bodied Merlot

• Côtes du Rhône for authentic French pairing

• Malbec for a bolder option

Julia Child always recommended serving the recipe with the same wine you used for cooking. The wine and beef complement each other perfectly on the plate.

Tips for the Best Grass Fed Beef Bourguignon

Selecting Quality Grass Fed Chuck Roast

When shopping for this recipe, look for quality grass fed beef chuck:

• Look for marbling: Even grass fed beef should have some visible fat

• Choose boneless: Easier to cube and ensures consistent cooking; boneless works too if that is what you have

• Buy from trusted sources: Know your rancher or buy from reputable grass fed beef suppliers

• Aim for 2-3 lb roast: Perfect size for this recipe with potential leftovers

At Texas Grass Fed Farms, our beef chuck comes from cattle raised exclusively on Texas pastures, never given hormones or antibiotics, and processed with care to maintain quality. All beef from our ranch is 100% grass-fed and grass-finished.

Make-Ahead and Storage

This is one of those magical dishes—like many classic beef stews—that taste even better the next day. The beef in the stew absorbs more flavor as it sits.

To Make Ahead:

1. Complete the recipe through Step 8

2. Cool completely before refrigerating

3. Store in an airtight container for up to 3 days

4. Reheat gently on the stovetop, adding a splash of stock if needed

To Freeze:

1. Cool completely after cooking

2. Transfer to freezer-safe containers, leaving 1-inch headspace

3. Freeze for up to 3 months

4. Thaw overnight in refrigerator

5. Reheat gently on stovetop

Leftover Ideas:

• Shred the beef and make French dip sandwiches

• Serve over baked potatoes

• Add to pasta for a quick weeknight dinner

• Use as a filling for savory hand pies

Troubleshooting Common Issues

Beef is tough after braising:

• Solution: Keep cooking! Chuck needs time to break down

• It gets tougher before it gets tender, so push through to 3+ hours if needed

• Test the beef with a fork—it should shred easily when done

Sauce is too thin:

• Solution: Remove beef with a slotted spoon and vegetables, then reduce sauce on the stovetop

• Or create a slurry with 1 Tbs flour + 2 Tbs cold water, whisk into the pot while simmering

Sauce is too thick:

• Solution: Thin with additional beef broth or red wine

• Add liquid slowly to the pot, stirring constantly

Not enough flavor:

• Solution: Season generously with salt and pepper at the end

• Grass fed beef has robust flavor, but the stew still needs proper seasoning

• Add a splash of red wine vinegar for brightness

The Nutrition Benefits of Grass Fed Beef Bourguignon

Why Grass Fed Chuck Roast is Healthier

When you make beef bourguignon with grass fed chuck roast, you're getting:

Superior Nutritional Profile:

• Higher omega-3 fatty acids (better inflammation response)

• More CLA (conjugated linoleic acid) with potential health benefits

• Increased vitamins A and E from pasture grazing

• Better overall fat composition

• No added hormones or antibiotics

Lean Protein Powerhouse:

• Chuck roast provides approximately 25g protein per 4 oz serving

• Essential amino acids for muscle maintenance and recovery

• Iron for energy and oxygen transport

• B vitamins for metabolic function

Vegetables Add Nutritional Value

This beef bourguignon recipe isn't just about the meat:

• Carrots: Beta-carotene, vitamin A, fiber

• Onions: Antioxidants, quercetin, anti-inflammatory compounds

• Mushrooms: Vitamin D, B vitamins, selenium

• Garlic: Allicin, antimicrobial properties

• Celery: Vitamins K and C, potassium

Combined with the grass fed beef, you're creating a nutrient-dense meal that satisfies both body and soul.

The Story Behind Texas Grass Fed Beef Bourguignon

French Tradition Meets Texas Ranching

Boeuf bourguignon originated in the Burgundy region of France, where resourceful cooks transformed tough cuts of beef into tender, flavorful meals through patient braising in local red wine. Julia Child famously introduced Americans to this dish through her cookbook and television show, making beef burgundy accessible to home cooks across the country.

Here in Texas, we've embraced this tradition while honoring our ranching heritage. By using grass fed beef from cattle raised on Texas pastures, we're connecting French culinary wisdom with Texas agricultural excellence. Make beef bourguignon with Texas beef, and you're creating something special.

Slow Food in a Fast World

In today's rush-rush culture, taking 3-4 hours to braise beef with red wine might seem impractical. But there's value in slow cooking:

• It brings families together around the dinner table

• It teaches patience and attention to process

• It creates meals worth remembering

• It honors the sacrifice of the animal by preparing it with care

This Texas grass fed beef bourguignon represents biblical stewardship—using God's provision wisely, creating nourishing meals, and gathering community around good food. Recipe for a meaningful meal that goes beyond just sustenance.

Frequently Asked Questions

Can I make beef bourguignon in a slow cooker?

Yes! This recipe is easy to adapt for slow cooker. After searing the beef and sautéing vegetables (Steps 1-4), transfer everything to a slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-6 hours until the beef is fork-tender. Add mushrooms during the last hour. You can use a Dutch oven for this recipe or a slow cooker—both work beautifully.

What cut of beef is best for bourguignon?

Beef chuck is traditional and ideal. The abundant connective tissue breaks down during braising, creating incredibly tender beef. Other options include beef short ribs or bottom round, though chuck gives the best results. Boeuf bourguignon is all about using tougher cuts that benefit from slow cooking in red wine.

Can I substitute the red wine?

While the wine is traditional and essential to this French dish, you can use additional beef stock plus 2 Tbs red wine vinegar for acidity. However, red wine with its tannins and depth adds significant flavor that's hard to replicate. The recipe isn't quite the same without it.

How do I know when the beef is done?

The beef is ready when it's fork-tender—easily shredding when pressed with a fork. Grass fed beef may cook slightly faster than conventional due to its leaner nature. Start checking at 2 hours. Or until beef is completely tender, which may take up to 3 hours.

Can I use frozen grass fed beef?

Yes, but thaw completely first (24-48 hours in refrigerator). Pat very dry before seasoning and searing for best browning. Wet beef won't develop that crucial crust.

What's the difference between beef bourguignon and beef stew?

Beef bourguignon is a specific type of French beef stew braised in red wine with bacon, pearl onions, and mushrooms. Regular beef stew typically has a tomato-based sauce and different vegetables. This recipe is a classic example of French technique applied to American ingredients.

Where to Buy Texas Grass Fed Chuck Roast

Ready to make this incredible Texas grass fed beef bourguignon? You'll need quality grass fed chuck roast to start.

At Texas Grass Fed Farms, we raise our cattle exclusively on Texas pastures, following regenerative agriculture practices that improve soil health and produce superior beef. Our grass fed beef chuck roast is:

• ✓ 100% grass-fed and grass-finished

• ✓ Never given hormones or antibiotics

• ✓ Raised on regeneratively managed pastures

• ✓ Processed with care at local Texas facilities

• ✓ Available soon for convenient online ordering

Click here to be notified when we start selling our Texas grass fed chuck roast.

Make This Recipe Your Own

This Texas grass fed beef bourguignon recipe is wonderfully forgiving and welcomes your creativity:

Herb Variations:

• Add fresh rosemary for an earthy note

• Include oregano for Italian influence

• Try herbes de Provence for authentic French flavor

Vegetable Additions:

• Parsnips add sweetness

• Turnips provide earthiness

• Fennel brings subtle anise notes

Rich Additions:

• Stir in 1 Tbs tomato paste with the wine for umami depth

• Add a square of dark chocolate at the end (traditional French technique)

• Finish with a pat of cold butter for restaurant-quality sauce

The Final Word on Texas Grass Fed Beef Bourguignon

There's something deeply satisfying about pulling the Dutch oven from the oven and lifting the lid to breathe in the aroma of wine-braised beef, smoky bacon, and fresh herbs. This Texas grass fed beef bourguignon represents the best of both worlds—French culinary tradition executed with the finest Texas grass fed beef.

The beauty of this recipe is in its ability to transform a humble cut into something extraordinary. It's a reminder that the best meals aren't always the fastest ones. Sometimes, they're the ones we wait for. When you make this beef bourguignon, you're creating more than dinner—you're building a tradition.

When you serve this bourguignon over creamy mashed potatoes, with that silky wine sauce pooling around the tender beef, you're not just making dinner. You're creating a memory. You're honoring the cattle that grazed Texas pastures, the French cooks who perfected this technique, and the family or friends gathered around your table.

So pour that wine (into both the pot and your glass), cube that grass fed beef, and settle in for an afternoon of slow, intentional cooking. Your kitchen—and your dinner table—will thank you. This beef in its rich wine sauce is worth every minute of the wait.

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