Boeuf Bourguignon
This classic French recipe gets a food-hub spin! Use whatever hardy veggies you have on hand and a half a pound of stew beef per person.
  • 1 pound stew beef
  • 1 onion
  • 2 cloves garlic
  • 1-3 carrots (about 1 cup)
  • 1/2 head celeriac
  • 1/2 bulb fennel
  • 1 cup red wine
  • 1 tablespoon miso
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • A few sprigs of thyme and/or oregano
  •  Salt and freshly ground pepper to taste
Garnish Options
  • Parsley
  • Sauteed mushrooms and onion
  • Nothing!
  1. Preheat oven to 260F.
  2. Pat beef dry, season with salt and pepper, and set aside on counter.
  3. Rough chop carrots; dice celeriac, onion, and fennel; and mince garlic.
  4. Heat dutch oven over medium high heat. Add oil, then add beef and brown both sides in batches, careful not to crowd pan. 
  5. Remove beef from pan and allow pan to cool if needed.
  6. Add more oil if needed, then add carrots, celeriac, fennel, and onion and cook until tender (7-10 minutes), stirring occasionally.
  7. Add garlic and tomato paste and cook for 1 minute, stirring.
  8. Add flour, miso, herbs, and wine and stir until evenly incorporated, then add browned beef to pot.
  9. Cover pot and transfer to oven. Cook for 4 hours.
  10. Enjoy over cous cous, rice, potatoes, or with a baguette.