Sous Vide (Sorta) Beef Bourguignon

26 Nov
Sous Vide Beef Bourguignon

Sous Vide Beef Bourguignon

I say “sorta” because I only cooked about half the ingredients via the sous vide method, as I was concerned my gallon zip-lock baggie would not hold it all. This also turned out to be an accidental birthday dinner for my husband, as when I started the process 24-hours earlier it hadn’t dawned on me I’d be serving it the night before his birthday.

Don’t have a sous vide machine? No worries, you can make this on the stove top in a Dutch oven. Simply cover and simmer for about 2 1/2 hours until beef is tender.

This made an elegant dinner, with beautiful rich flavors and fork-tender beef. I served this over a cauliflower puree, but it can also be served over mashed potatoes or noodles.

Sous Vide Beef Bourguignon

1 tablespoon grapeseed or other neutral oil, plus more if needed
4 slices thick-cut bacon (reserve 1 tablespoon grease)
1 1/4 pounds stew meat (chuck beef) cut into 1-inch cubes
Salt and ground black pepper, to taste
4 tablespoons flour, divided
2 carrots
2 thick slices from a large sweet onion
2 cloves garlic, peeled and minced
3/4 bottle of good dry red wine, such as Burgundy or Pinot Noir
1 cup beef broth, homemade or low sodium
1 tablespoon tomato paste
2 sprigs fresh thyme
1 bay leaf
8 ounces baby bella (or cremini) mushrooms, sliced if large
8 ounces thawed frozen pearl onions
4 to 6 tablespoons unsalted butter, at room temperature, divided

The Main Players

The Main Players

Set your sous vide in a large pot of water to 149 degrees F (65 C).

Cut the bacon into lardons and cook in the oil in a Dutch oven or deep cast iron skillet over medium heat until crispy. Remove bacon to paper towels to cool. Reserve one tablespoon of grease and refrigerate it.

Browning the Beef

Browning the Beef

Dry the beef with paper towels and season with salt and pepper and toss with 2 tablespoons of flour to coat. In the same pot with the remaining hot bacon grease, cook the beef in batches until browned on all sides. Add the beef and bacon to a 1-gallon zip-lock bag.

Peel the carrots and cut into cross-wise slices and slice the thick onion slices in half. Cook in the remaining oil in the pot (add more if needed) for about 10 minutes, then add the minced garlic and cook for about a minute more. Add the vegetables to the bag.

Veggies and Beef in Bag

Veggies and Beef in Bag

Deglaze the pot with the red wine, scraping up any browned bits with a wooden spoon. Add the beef broth and tomato paste, stir to combine, then reduce heat and simmer until reduced a quarter in volume, about 15 minutes.

Add the wine mixture, the thyme sprigs, and bay leaf to the bag. Seal using the water immersion technique, add to the sous vide pot and clip it to the side. Cover the water bath with plastic wrap to prevent evaporation. Sous vide for 24 hours.

Sous Vide

Sous Vide!!

After 24 hours, melt 2 tablespoons of butter plus the one tablespoon of reserved bacon grease to a Dutch oven. Saute the mushrooms until starting to brown, about 5 minutes. Add the thawed pearl onions and cook for an additional five minutes. Remove from pan and set aside.

Baby Bellas and Pearl Onions

Baby Bellas and Pearl Onions

Melt two or more tablespoons of butter and add 2 tablespoons flour and whisk until it forms a paste. Remove bag from sous vide pot and carefully pour the liquid from the bag into the pot. Bring the sauce to a simmer, whisking constantly until sauce is thickened.

Beef Bourguignon Ready to Serve

Beef Bourguignon Ready to Serve

Add the mushrooms and onions and the rest of the contents of the bag to the pot and stir to combine. Remove thyme sprigs and bay leaf. Serve over cauliflower puree, mashed potatoes, or noodles. Bon Appรฉtit!

Sous Vide Beef Bourguignon

Sous Vide Beef Bourguignon

Download and Print this Recipe

Download and Print this Yummy Recipe!

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74 Responses to “Sous Vide (Sorta) Beef Bourguignon”

  1. Lynz Real Cooking November 26, 2016 at 12:45 pm #

    this looks just lovely and delicious

    Liked by 2 people

  2. Teagan Geneviene November 26, 2016 at 1:12 pm #

    Oooo Kathryn, this sounds and looks so delicious. I can almost smell it — especially with your step by step photos. I thought i heard the beef sizzling in the pan. ๐Ÿ˜€
    I had to chuckle. “Sort of” is what I call a lot of the things I cook. My stomach is such a wreck that it can’t handle a lot of things. So I make “sort of” this or that. But they pale in comparison to this. Huge hugs.

    Liked by 2 people

  3. Cheryl "Cheffie Cooks" Wiser November 26, 2016 at 2:03 pm #

    Oh yum-Happy Birthday to the Hubs KR!!! xoxo ccc

    Liked by 2 people

  4. thefoodandwinehedonist November 26, 2016 at 2:43 pm #

    Jealous – totally want a sous vide machine!

    Liked by 2 people

  5. Jodi November 26, 2016 at 4:10 pm #

    How lovely and elegant! Move over Julia!!! (This makes me think of the movie Julie and Julia… LOVED that move! Did you see it?) happy birthday to your hubby!

    Liked by 2 people

    • anotherfoodieblogger November 26, 2016 at 4:53 pm #

      Amazingly enough, I have not! I do hear it is really good, though. And thank you, I’ll tell hubby! xo psst. my b-day is tomorrow. ๐Ÿ™‚

      Liked by 1 person

      • Jodi November 26, 2016 at 4:55 pm #

        Welllll. Happy birthday to YOU!! You need to watch that movie for your birthday. ๐Ÿ˜‰

        Liked by 2 people

      • anotherfoodieblogger November 26, 2016 at 6:56 pm #

        I sure do! Thanks!

        Like

  6. D. Wallace Peach November 26, 2016 at 4:59 pm #

    That looks amazing, Kathryn. I’m putting it on the menu. Goodbye beef stew!

    Liked by 2 people

  7. Karina Pinella November 26, 2016 at 7:25 pm #

    Lovely!

    Liked by 1 person

  8. FrugalHausfrau November 26, 2016 at 9:21 pm #

    Well, happy birthday to you both! I wish I could bake you a cake! 24 hours – that must be the most tender beef in the world and what a great recipe!

    Mollie

    Liked by 1 person

  9. Gerlinde November 27, 2016 at 7:42 am #

    Your sorta beef Bourguignon looks great and Happy Birthday to both of you. Have fun and celebrate.

    Liked by 1 person

  10. spearfruit November 27, 2016 at 8:10 am #

    Oh Kathryn, this is a yummy recipe – thanks for sharing. ๐Ÿ™‚

    Liked by 1 person

  11. Tasty Eats Ronit Penso November 27, 2016 at 8:51 am #

    Such a tasty looking dish. Perfect for the cooling days. ๐Ÿ™‚

    Liked by 1 person

  12. Book Club Mom November 27, 2016 at 5:58 pm #

    Looks delicious – I’m in the mood to make a stew like this!

    Liked by 1 person

  13. StefanGourmet November 27, 2016 at 11:56 pm #

    Excellent sous-vide recipe, Kathryn, well done! I actually think the pearl onions and mushrooms should be cooked separately and added at the end, as they will have a more distinct flavor that way (and they wouldn’t cook at 65C/150F anyway). I am currently experimenting with different time and temperature combinations for cooking stewing beef sous-vide. At the moment I like 24 hours at 74C/165F, which makes it fork tender and flaky.

    Liked by 1 person

  14. StefanGourmet November 27, 2016 at 11:58 pm #

    PS did you mean 60C/140F or 65C/149F?

    Liked by 1 person

  15. StefanGourmet November 28, 2016 at 12:23 am #

    And now it is ‘tomorrow’ in your time zone, so Happy birthday, Kathryn!

    Liked by 1 person

  16. According to Ger November 28, 2016 at 1:28 am #

    I need some of that right now in this cold weather. Looks lovely. How do you find the clip on? I was thinking of getting one or an actual bath. X

    Liked by 1 person

  17. lynne hoareau November 28, 2016 at 3:06 am #

    This is really divine Kathryn. It is incredibly hot here today in South Africa, to the point where salad is necessary for lunch and dinner, but I tell you, I would have your beef bourguignon over any salad even in this heat !!!

    Liked by 1 person

  18. Michelle Williams November 28, 2016 at 1:18 pm #

    This looks like a perfect meal for a cold winter’s night. I cannot imagine pouring 3/4 a bottle of a good pinot or Burgundy into it but I am certain it is delicious. Thanks for the step by step instructions with photos. I will have to try this. Cheers Kathryn!

    Liked by 1 person

  19. apuginthekitchen November 28, 2016 at 6:06 pm #

    Bourguignon prepared sous vide, thats brilliant. It looks fantastic and a really delicious and elegant birthday meal for hubby. I don’t have a sous vide machine but have been wanting one for a while. This is such a wonderful classic recipe and perfect cold weather food. Really beautifully done.

    Liked by 1 person

    • anotherfoodieblogger November 28, 2016 at 6:12 pm #

      Aww shucks, thank you so much Suzanne! You should invest, you can get an immersion circulator on Amazon for just $99. They’ve come way down in price the past few years. xoxo

      Like

  20. Kouzounas Kitchen November 30, 2016 at 6:59 pm #

    OMG THIS LOOKS…. AMAZING! Yes in caps ha!! ๐Ÿ˜›

    Liked by 1 person

    • anotherfoodieblogger November 30, 2016 at 7:01 pm #

      LOL Krystina. It actually was! Thanks!

      Liked by 1 person

      • Kouzounas Kitchen November 30, 2016 at 7:03 pm #

        All your food is making me hungry!!

        Liked by 1 person

      • anotherfoodieblogger November 30, 2016 at 7:04 pm #

        You are so sweet. Still slogging through my reader board. I go back to work full-time tomorrow and hubby had me sand and spackle for our bathroom remodel today, lol!

        Liked by 1 person

      • Kouzounas Kitchen November 30, 2016 at 7:05 pm #

        Oh wow! Are you ready to go back? Where do you work, if I can ask.

        Yay I am sure it looks amazing!!! ๐Ÿ™‚

        Liked by 1 person

      • anotherfoodieblogger November 30, 2016 at 7:07 pm #

        I work at a company called Vertex, I’m a senior software business analyst in the utility software division. We actually bill the White House in DC for their water and sewer! Don’t ask me to look up that account, I’ll get flagged, lol!

        Like

  21. Sheryl December 3, 2016 at 7:09 pm #

    It looks yummy. It’s fun to see how you used the sous vide method to prepare it.

    Liked by 1 person

  22. Sumith December 6, 2016 at 10:50 pm #

    Delicious!! Very well illustrated Kathryn. I could feel the aroma in my screen๐Ÿ˜˜ I wish I have a delicious button to press here in this WordPress๐Ÿ˜

    Liked by 1 person

  23. ChgoJohn December 7, 2016 at 2:16 pm #

    Lucky guy! This is my kind of birthday dinner. It sounds delicious, Kathryn, and count me among poor sous-vide-less souls. I’ve a great dutch oven, however, and our weather is just about perfect for a bourguignon. Thanks for sharing!

    Liked by 1 person

  24. Cooking For The Time Challenged December 26, 2016 at 10:06 am #

    I made something very similar, minus the bacon and wine. (great minds think alike ??) Yum!!!

    Liked by 1 person

  25. anotherfoodieblogger December 2, 2016 at 1:36 pm #

    Thanks for the link-up! xo

    Like

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