Sous Vide Beef Stew

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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This is a great sous vide stew meat recipe for a few reasons: 1. It uses an Anova Precision® Cooker and the sous vide cooking method, which helps to make the meat incredibly tender and flavorful. Cooking the meat at a low, consistent temperature for a long period of time allows the connective tissue to break down and results in a melt-in-your-mouth texture that is hard to achieve with other cooking methods. 2. The recipe includes a variety of vegetables and seasonings that add flavor and depth to the stew. The onion, garlic, carrots, and celery provide a classic base for the stew, while the tomato paste, beef broth, and herbs add richness and complexity. 3. The recipe is easy to follow and can be made with simple, affordable ingredients. It's a great option for a cozy, comforting meal that can be prepared in advance and enjoyed with minimal effort. Overall, this recipe is a great choice for anyone looking to make a delicious and hearty stew with tender, flavorful meat. There are a few options for stew meat that would be ideal for this recipe. Some good choices include: 1. Chuck roast: This cut is a classic choice for stew meat and has a lot of flavor. It can be a bit tough, but sous vide cooking can help to make it tender. 2. Brisket: Brisket is another good choice for stew meat because it has a lot of connective tissue that breaks down during the sous vide cooking process, resulting in a tender and flavorful meat. 3. Round roast: This cut is leaner than some other choices, but can still be used for stew meat. It will benefit from the long, slow cooking time that sous vide provides. Regardless of which cut you choose, be sure to cut it into chunks that are roughly the same size so they cook evenly. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 6

  • 2 pounds beef stew meat (see note), cut into chunks

  • Salt and freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 cup beef broth

  • 2 tablespoons tomato paste

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 bay leaf

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 165°F (74°C).

  • Step 2

    Season the stew meat with salt and pepper.

  • Step 3

    Heat the olive oil in a large pan over medium-high heat. Add the stew meat and cook until browned on all sides. Remove the stew meat from the pan and set aside.

  • Step 4

    In the same pan, add the onion, carrots, celery, and garlic. Cook until the vegetables are slightly softened, about 5 minutes. Add the broth, tomato paste, thyme, rosemary, and bay leaf. Stir to combine.

  • Step 5

    Return the stew meat to the pan and stir to combine with the vegetables and broth. Transfer the mixture to a large, freezer-style zipper-lock plastic bag. Use the water displacement method to remove the air from the bag and seal.

  • Step 6

    Place the bag in the preheated water bath and cook for 12 to 16 hours.

    • Finishing Steps

    • Step 0

      After cooking, remove the bag from the water bath and carefully open it. Remove the stew meat from the bag using a slotted spoon and transfer it to a serving dish. Serve hot with your favorite sides. Enjoy your delicious and tender sous vide stew meat!

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165 F / 73.9 C Recipe Temp
Recipe Time
Prep Time