It was lovely, rainy and because we were renting a rustic cabin we spent most of the weekend cooking on a wood stove. I have been intrigued by cooking on a wood stove for a long while because I felt that it would compliment grass-fed beef. Most chefs recommend that you cook grass-fed beef at a lower heat for less time and I have found that traditional dishes are an excellent way of preparing our beef. I was convinced that wood stoves and grass-fed beef would go very well together, and my hunch paid off with a lovely french stew! Because wood stoves give off a slow heat it was fun to cook on it, especially with a french classic like beef bouriginon!
Adirondack Beef Bourginon
this is a very rustic version of the classic
- 6 slices of bacon
- 1 1/2 pound beef for stew
- 2 cloves of garlic, minced
- 2 onions, quartered and separated
- 3 cups red wine(we used Gallo Burgundy and it turned out great!)
- lots of salt and pepper
- In a heavy pot, place slices of bacon, cook until crisp but not hard.
- Remove bacon and set aside.
- Season beef with salt and pepper, add to bacon fat and brown, then add onions, then wine.
- Slice cooked bacon up and add to pot.
- Cook for two hours at low heat.