Beef Bourguignon, a traditional French dish, has been a staple in kitchens around the world for decades. Known for its tender, slow-cooked beef, rich red wine sauce, and flavorful vegetables, it is a comfort food classic that has stood the test of time. By employing the sous vide cooking method, you can elevate this dish to new heights, offering exceptional tenderness and flavor while maintaining precise temperature control. In this article, we will discuss the benefits of preparing Beef Bourguignon sous vide and provide a mouthwatering recipe for you to try at home.
The Benefits of Beef Bourguignon Sous Vide
Precision cooking: Sous vide cooking ensures even and consistent cooking, allowing you to achieve the perfect level of tenderness in your beef without overcooking or drying it out.
Enhanced flavor: The sealed sous vide bag locks in the juices and flavors of the beef and vegetables, resulting in a richer, more concentrated sauce.
Stress-free cooking: Sous vide cooking is largely hands-off, allowing you to focus on other tasks or dishes without the constant need to monitor the progress of your Beef Bourguignon.
Make-ahead convenience: Sous vide Beef Bourguignon can be prepared in advance and reheated before serving, making it a perfect option for dinner parties or busy weeknights.
Sous Vide Beef Bourguignon Recipe
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 bottle dry red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 cup pearl onions, peeled
- 1 cup diced carrots
- 1 cup diced celery
- 8 ounces button mushrooms, sliced
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Preheat your sous vide immersion circulator to 140°F (60°C).
- Season the beef cubes with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, then transfer to a plate and set aside.
- In the same skillet, melt the butter and add the pearl onions, carrots, celery, and mushrooms. Cook until the vegetables are lightly browned and softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Stir in the flour, coating the vegetables evenly. Gradually add the red wine and beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, and cook for 2-3 minutes until slightly thickened. Remove from heat.
- In a vacuum-sealable bag or a large zipper-lock bag, combine the seared beef, vegetable-wine mixture, thyme sprigs, and bay leaves. If using a zipper-lock bag, use the water displacement method to remove as much air as possible from the bag before sealing.
- Submerge the sealed bag in the preheated water bath, ensuring that the ingredients are fully immersed. Cook for 24 hours.
- Once the cooking time is complete, carefully remove the bag from the water bath and let it cool slightly. Open the bag, and transfer the Beef Bourguignon to a serving dish or a storage container.
- Discard the thyme sprigs and bay leaves before serving. Serve the sous vide Beef Bourguignon over mashed potatoes, egg noodles, or crusty bread.
Sous vide Beef Bourguignon offers a modern and innovative approach to a classic French dish. By using precise temperature control and a hands-off cooking method, you can create a tender, flavorful, and satisfying meal that will impress your family and guests. This versatile recipe is just the beginning; feel free to experiment with additional herbs, spices, or vegetables to create a unique and personalized Beef Bourguignon that suits your taste buds.
By embracing sous vide cooking, you can elevate traditional dishes to new heights and take your culinary skills to the next level. Enjoy the rich, comforting flavors of sous vide Beef Bourguignon and discover the benefits of this modern cooking technique for yourself.