Sous Vide Beef Burgundy Stew
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 6
3 pieces thick-cut bacon, cut into 1/4-inch strips
2 tablespoons unsalted butter
2 pounds sirloin roast, cut into 1-inch cubes
2 carrots, peeled and cut into 1/4-inch slices
1 medium onion, thinly sliced
3 tablespoons flour
2 cups dry red wine
1 1/2 cups beef stock (see note)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon dried thyme
1 bay leaf
10 ounces white mushrooms, cleaned and quartered
7 ounces frozen pearl onions, thawed
Parsley, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
In a large, heavy skillet over medium-high heat, cook bacon until it renders its fat and crisps, 5 to 10 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon bacon fat.
Add 1 tablespoon butter to the skillet. While butter melts, pat the sirloin cubes very dry with paper towels. When butter is melted, add sirloin, and brown well on all sides, 3 to 5 minutes. Do not crowd the skillet, and brown in batches if necessary.
Add the carrots and onion to the skillet with beef and cook until softened, about 5 minutes. Sprinkle flour over the beef and vegetables in skillet and stir to thoroughly coat beef and vegetables.
Add the wine to the beef mixture and bring to a simmer, scraping up any browned bits on the bottom of the skillet.
Add 1 cup beef stock, tomato paste, Worcestershire sauce, garlic, thyme, and bay leaf to the beef mixture. Stir well to combine. Bring to boil, and then reduce the heat to medium. Simmer until the sauce begins to thicken, 5 to 10 minutes.
Spoon all beef, vegetables and sauce into a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 6 hours.
About 30 minutes before the beef is done, prepare the mushrooms and pearl onions: heat remaining 1 tablespoon butter in a large skillet over medium high heat. Add the mushrooms and pearl onions and cook, stirring often, until all liquid has evaporated, 10 to 15 minutes.
Add remaining ½ cup beef stock to the mushroom mixture and continue cooking, stirring often, until stock has completely evaporated, 10 to 15 minutes. Transfer mushroom mixture to a large bowl and reserve skillet.
When the timer goes off, remove the bag from the water bath. Pour the contents of the bag through a fine-mesh strainer set over a large bowl. Add strained beef mixture to bowl with mushrooms and onions.
Pour the cooking liquid into the large skillet and place over medium high heat. Bring the cooking liquid to boil and skim off any foam and fat that rises to the surface. Reduce heat and continue cooking until sauce is thickened.
When the desired sauce consistency is reached, add the meat and vegetables to the sauce. Stir to combine, and cook just until heated through. Serve garnished with parsley, if desired.