Beef Bourguignon

112
112
65°C (149° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
Nomiku
Source

Ingredients

  • 1 tablespoon unsalted butter
  • 4 ounces thick-cut bacon or pancetta, cut into ¼ inch strips (lardons)
  • 2 pounds beef chuck (or other stewing meat), cut into 1½ inch cubes
  • salt and black pepper
  • 8 ounces pearl or cipollini onions, about 2 cups, or substitute 1 large Spanish onion, cut into ½ inch dice
  • 8 ounces crimini or button mushrooms, cleaned and cut into quarters
  • 1 carrot, cut into ¼ inch dice, about ½ cup
  • 1 shallot, minced, about ¼ cup
  • 3 cloves garlic, minced
  • 1 tablespoon picked thyme leaves
  • 3 tablespoons all purpose flour
  • 1½ cups dry red wine
  • 1 cup beef or chicken stock
  • 2 tablespoons chopped parsley, for garnish

Comments

BK
Bonnie Kavanagh
This looks delicious and I must try it. How long, as far as extra time, may I leave it in the bath water? I want to take advantage of the flexibility of SV cooking.
almost 2 years ago

Directions

  1. Preheat your Nomiku water bath to 65ºC (149ºF).
  2. Melt the butter in a large skillet on medium heat. Add the lardons and cook, stirring occasionally, until they’ve rendered fat and turned light golden brown, 3-4 minutes.
  3. Use a slotted spoon to remove the lardons; transfer them to a paper towel lined plate to drain and set aside, leaving behind the fat.
  4. Season the cubed beef with salt and pepper.
  5. Increase the heat to medium high, then sear the beef, leaving at least an inch between pieces (if necessary, sear the beef in batches so as not to overcrowd the pan), and cook until golden brown, 2-3 minutes. Flip and brown the other side, 2-3 minutes more. Remove the beef from the pan, leaving behind the fat, and set aside.
  6. Lower the heat to medium, and discard all but ¼ cup of the fat. Add the onion, mushroom, carrot, and shallot, and cook, stirring occasionally, until they’ve softened and are beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, one minute.
  7. Stir in the flour and cook for one minute more.
  8. Slowly pour the wine into the pan while stirring to avoid lumps. Bring the wine to a simmer and cook until reduced by half, about 5 minutes. Add the stock and remove the pan from the heat.
  9. Return the beef and lardons to the pan along with the vegetables and cooking liquid, then season to taste with additional salt and pepper.
  10. Transfer the mixture to a 1-gallon freezer safe zip bag, then seal using the water displacement method.
  11. Lower the bagged beef into the Nomiku water bath and cook for 24 hours.
  12. Remove the bag from the water bath and transfer the stew into a serving vessel. Garnish with the chopped parsley and serve.

Comments

BK
Bonnie Kavanagh
This looks delicious and I must try it. How long, as far as extra time, may I leave it in the bath water? I want to take advantage of the flexibility of SV cooking.
almost 2 years ago