Bushcraft Style by Chef Bari
There is nothing—and I mean nothing—that beats the smell of beef and red wine bubbling away in a cast iron Dutch oven while the snow falls around you. This isn’t your delicate Parisian restaurant version. This is the “Great White North” adaptation: hearty, smoky, and designed to be cooked over an open fire or a sturdy camp stove.
We keep it rustic. We keep it simple. We let the fire do the work. If you want to join me around the fire for more of this, follow along on YouTube, Instagram, and my all-new Tik Tok.
Enjoy !
Chef Bari
The Gear
- Cast Iron Dutch Oven: Essential. It holds the heat against the cold wind.
- Tripod or Grate: For suspending over the fire or sitting on coals.
- Wooden Spoon: The only tool you really need.
The Provisions (Ingredients)
- Beef: 3 lbs stewing beef (chuck is best), cut into large 2-inch cubes. Don’t trim the fat too much; we need that energy.
- Bacon: ½ lb thick-cut bacon, diced. This is your base oil.
- Red Wine: 1 full bottle (750ml). Go for a dry red like a Pinot Noir or Chianti. If you wouldn’t drink it by the fire, don’t cook with it.
- Broth: 2-3 cups high-quality beef stock.
- Vegetables:
- 4 carrots, roughly chopped (rustic cuts).
- 1 large onion, sliced thick.
- 1 lb mushrooms, quartered (or wild foraged mushrooms if you know your stuff).
- 4 cloves garlic, smashed.
- Aromatics: A bundle of fresh thyme and rosemary (tie it with string or just toss it in).
- Thickener: 2 tbsp tomato paste and 3 tbsp flour.
- Seasoning: Coarse sea salt and cracked black pepper.
- Oil: A splash of olive oil or tallow if the bacon is lean.
The Method
1. Render the Gold Get your Dutch oven over high heat (direct flame). Toss in the bacon. Cook it until the fat renders out and the bacon is crisp. Scoop the bacon out with a slotted spoon and set aside, but leave that grease in the pot. That’s pure flavor.
2. Sear the Beast Season your beef cubes heavily with salt and pepper. Sear the beef in the hot bacon fat in batches. Do not overcrowd the pot, or the meat will steam instead of searing. You want a dark, brown crust on all sides. Remove the seared beef and set it aside with the bacon.
3. The Aromatics Toss your carrots and onions into the pot. Let them sweat in the remaining fat for about 5 minutes until they soften slightly. Add the garlic and cook for another minute—don’t let it burn.
4. Build the Base Stir in the tomato paste and coat the vegetables. This adds a deep, rich color. Sprinkle the flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste.
5. Deglaze and Simmer Pour in a splash of the wine. Scrape the bottom of the pot with your wooden spoon to release the “fond” (those brown sticky bits). That is where the soul of the stew lives. Add the rest of the wine, the beef broth, the seared beef, the bacon, and your herb bundle.
6. The Slow Fire Bring the liquid to a boil, then move the Dutch oven to indirect heat (raise the tripod or move to cooler coals). You want a gentle simmer, not a rolling boil. Cover with the heavy lid.
7. The Long Wait Let it cook for about 2 to 2.5 hours. About 30 minutes before it’s done, toss in your mushrooms. (Adding them late keeps them from turning to mush). The dish is ready when the beef falls apart with the pressure of a spoon.
Chef Bari’s Service
Remove the herb stems. Skim off any excessive fat floating on top if you prefer, though in the bush, that fat keeps you warm.
Ladle this heavily into deep bowls. It’s best served with mashed potatoes cooked on the side fire, or just on its own as a hearty fuel for the cold night ahead. It’s indeed winter in a bowl.
Enjoy the silence of the wild.
Cheers !
Chef Bari
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