TOIL & BOIL
By Chef James English
My dad loves to cook. He also loves to say that I became a chef because of him. As a kid, when we’d have guests for dinner, or we were cooking for a holiday it was my dad’s time to shine. When we needed a “fancy” meal he’d take the helm. And to my dad nothing was fancier than French food - and his favorite French food to cook was Beef Bourguignon. Idk why - I think he just liked saying it in his phony, French accent. He did do a very good job though, my brothers and I always looked forward to it…But He really loved cooking for people - and I think that I have that because of him.
Servings: 4
Prep Time: 15 minutes
Cook Time: 2 ½ - 3 Hours
6 slices Bacon
2-3 Tablespoons Olive Oil
2 lbs. Beef - lean stewing beef such as rump roast or top round
1 lb. Crimini Mushrooms, cleaned & sliced
2 medium Yellow Onion, large diced
1 medium Carrot, peeled and sliced
1 head Garlic, chopped small
1 Tablespoon Tomato Paste
2 Tablespoons Flour
1 bottle Full bodied red wine (Chanti, merlot, cabernet sauvignon )
3 cups Toil & Boil Beef Stock
6 sprigs Fresh thyme, tied together in a bundle with butcher’s twine
1 Bay leaf
2 teaspoons Salt
2 teaspoons Black Pepper
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Begin by measuring out all your ingredients. Cut beef into 1 inch cubes, and slice the bacon into ½ inch pieces.
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In a dutch oven, or large sided pot with a lid, add the cut bacon while cold and turn heat to medium. Render the bacon, stirring occasionally, until it has browned and is crispy. Remove the bacon with a slotted spoon and reserve off to the side
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Turn heat to high, and add a tablespoon of oil to the pan with the leftover bacon fat. Season the cubed beef liberally with salt and pepper. When a light smoke is coming off the oil, carefully add the beef into the hot oil. Take care not to over crowd the pan, or the meat will not brown. You may need to sear the beef in two separate batches. Stir beef occasionally to sear all sides. When the meat is evenly browned, remove it from the pan and set aside with the bacon.
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Next, with the heat still on high, add your sliced mushrooms. Mix them around to coat them in the oil. If they look dry, add a tablespoon of oil. Cook mushrooms on high, stirring occasionally, until caramelized.
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Add the onions, carrots, and a pinch of salt to the mushrooms. Continue cooking until onions become soft and translucent - about 5 minutes.
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Add the garlic to the mix, and cook for another 4 minutes.
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At this point, add the tomato paste and stir it around to mix it in.
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Add the bacon and beef back into the pot.
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Sprinkle the flour over the mixture while stirring, avoiding lumps. Stir until all the flour is absorbed.
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Deglaze with the red wine. Use a wooden spoon to scrape any brown bits stuck to the bottom of the pan. Bring to a boil and reduce the wine by half.
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When the wine has reduced by half, add the beef stock, bundle of thyme, salt, and pepper. Bring the pot to a gentle simmer, and cover with a lid.
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Simmer for 2 ½ to 3 hours, until the meat is fork-tender. Different cuts of meat will take slightly more or less time.
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Serve immediately with a baguette for sopping up the extra broth.