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
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
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
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!!
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
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
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!
Sous Vide Beef Bourguignon
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