Adirondack Beef Bourginon with Grass-fed Beef

By • December 31, 2009 • 0 Comments

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Author Notes: If your resolution is to eat more sustainably this new year or to support grass-fed farmers this is for you! This dish is tasty and elegant enough for a dinner party and it makes less expensive cuts of meat the star. It is best served along with mashed potatoes which also makes the meat go farther. The Adirondacks are a very romantic place for or my boyfriend and I and we go a few times a year to hike. I always pack some of my family's grass-fed beef and we make simple dishes like steak and burgers. My boyfriend's favorite dish is Beef Bourginon so I made a much more rustic version of the dish on a camping trip and have been making it this way ever since. There is no flour or carrots, and you let the wine reduce so that it totally infuses the beef. Really incredible. Serve it with creamy mashed potatoes and steamed peas and carrots.





Goldilocks

Serves 2-4

  • 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
  • lots of salt and pepper
  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 in pot brown for about ten minutes, then add onions and garlic, then wine.
  4. Slice cooked bacon up and add to pot.
  5. Cook for 1- 2 hours at low heat. You want the wine to cook off a low steady heat is key.
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