Adirondack Beef Bourginon

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

Ingredients:

• 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

Preparation:

1. In a heavy pot, place slices of bacon, cook until crisp but not hard.
2. Remove bacon and set aside.
3. Season beef with salt and pepper, add to bacon fat and brown, then add onions, then wine.
4. Slice cooked bacon up and add to pot.
5. Cook for two hours at low heat.