10/02/2026
🍷🍄🌱 Beef Bourguignon with Oyster Mushrooms & Parsley Microgreens
Ingredients
• 2.2 lb beef brisket, chuck, or other slow-cooking cut
• Salt & black pepper
• 30 ml olive oil
• 40 g butter, divided
• 300 g bacon lardons
• 2 medium onions, thinly sliced
• 4 carrots, peeled & sliced
• 2 cloves garlic, crushed
• 40–45 g tomato paste
• 30 g flour
• 1 bottle (750 ml) red w**e
• 300 ml beef stock
• Fresh thyme
• 2 bay leaves
• 1 box Vibe & Thrive Farms fresh oyster mushrooms
• 1 pack Vibe & Thrive Farms fresh parsley microgreens
Instructions
1. Cut beef into chunks and season generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Cook bacon until golden and crisp, then remove and set aside.
3. In the same pot, sear beef in batches until deeply browned, adding half the butter partway through. Remove and set aside.
4. Add onions, carrots, and garlic. Sauté until lightly browned. Stir in tomato paste and cook 1–2 minutes. Add flour and cook another 1–2 minutes.
5. Return beef and bacon to the pot. Add w**e, beef stock, thyme, and bay leaves. Bring to a gentle simmer.
6. Cover and cook on the stovetop for 1½–2 hours or in a 320°F oven for 2–3 hours, until the beef is very tender. Add a splash of water if the sauce reduces too much.
7. Near the end, tear the Vibe & Thrive oyster mushrooms into bite-sized pieces. Sauté over medium-high heat with a drizzle of olive oil and the remaining butter until golden and slightly crispy.
8. Add mushrooms to the stew and simmer another 20 minutes. Season to taste and top with Vibe & Thrive fresh parsley microgreens just before serving. 🌱
Serve with mashed potatoes or crusty bread. 🤤
🍄🌱 Want to make it yourself?
Pick up your fresh Vibe & Thrive oyster mushrooms + parsley microgreens from us this weekend!
📍 Saturday: Redding Farmers Market
📍 Sunday: Cottonwood Farmers Market
Just need the mushrooms? You can also catch us:
📍 Wednesday: Chico Farmers Market 🍄
Fresh, locally grown, and ready for your own Beef Bourguignon!
