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
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.
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.
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.
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.
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.
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 Appétit!
this looks just lovely and delicious
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Thank you my dear Lynne! xo
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Very beautiful pictures!! Love it
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xoxo
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xoxo
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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. 😀
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.
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Oh you are so sweet, thank you! I am way behind on my blogs, I’ll just skip ahead straight over to yours now! xoxo
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No worries — it’s not going anywhere. And I’m not sweet. It looks that good.
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I still say you are sweet, sweetie! Hugs! xoxo
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Oh yum-Happy Birthday to the Hubs KR!!! xoxo ccc
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Thank you my dear! Tomorrow is mine! xoxoxo
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Woo-Hoo-you look great for 39 y.o. KR!!! LOL xoxo ccc
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LOLOL why thank you my dear! xoxoxo
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Most welcome-KR!!! xoxo ccc PS-did your pie come out okay for Thanksgiving???
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Yes, it did and it was a hit!!! Thanks so much for the inspiration! xoxoxo
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Oh great glad it worked out for you! Yay! xoxo ccc
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Jealous – totally want a sous vide machine!
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You can get one on Amazon for just $99! Go for it!
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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!
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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. 🙂
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Welllll. Happy birthday to YOU!! You need to watch that movie for your birthday. 😉
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I sure do! Thanks!
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That looks amazing, Kathryn. I’m putting it on the menu. Goodbye beef stew!
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Hopefully you can figure out the stove-top part, I really didn’t include those directions. xoxo thank you!
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No worries. It looks delicious. The shopping list is ready 🙂
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Yay!
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Lovely!
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Thank you Karina!
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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
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Thank you Mollie! I wish you could bake me one of those pies of yours! xo
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Your sorta beef Bourguignon looks great and Happy Birthday to both of you. Have fun and celebrate.
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Aww you remembered, thank you Gerlinde! xoxo
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Oh Kathryn, this is a yummy recipe – thanks for sharing. 🙂
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Thanks Terry, and you are welcome!
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Such a tasty looking dish. Perfect for the cooling days. 🙂
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Thank you Ronit! xo
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Looks delicious – I’m in the mood to make a stew like this!
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Thank you BCM, it’s a perfect winter meal!
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Agreed! It’s stew season!
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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.
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Thanks Stefan! I was worried about a higher temperature for such a long time. I hope you post the results of that method some day!
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Coming soon!
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PS did you mean 60C/140F or 65C/149F?
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Oops it was 65C/149F, that was a typo. I’ll go fix, thank you.
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And now it is ‘tomorrow’ in your time zone, so Happy birthday, Kathryn!
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Thank you Stefan, I had a great birthday!
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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
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The clip-on method seems to work great. I use an over-sized plastic clothespin. Thank you for stopping by!
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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 !!!
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I know those salad-for-supper hot days here in our summer time. Thank you so much! xoxo
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🙂 xxx
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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!
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Thank you Michelle, cheers!
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Oh and if I can’t drink it, I might as well cook with it, right??? 😀
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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.
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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
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OMG THIS LOOKS…. AMAZING! Yes in caps ha!! 😛
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LOL Krystina. It actually was! Thanks!
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All your food is making me hungry!!
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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!
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Oh wow! Are you ready to go back? Where do you work, if I can ask.
Yay I am sure it looks amazing!!! 🙂
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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!
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It looks yummy. It’s fun to see how you used the sous vide method to prepare it.
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Thank you Sheryl!
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Delicious!! Very well illustrated Kathryn. I could feel the aroma in my screen😘 I wish I have a delicious button to press here in this WordPress😍
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Thank you Sumith! Wouldn’t a delicious button be great???
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😊:)
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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!
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You bet John! Winter is certainly a good time of year for this!
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I made something very similar, minus the bacon and wine. (great minds think alike ??) Yum!!!
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Any kind of beef stew is game in my book! Thanks!
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Thanks for the link-up! xo
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