Sous-vide Guinness Beef Stew
For a wintertime treat, try this beer-braised beef, served with delectable vegetables and mashed potatoes.
Equipment
- Vacuum Bag
- Vacuum Sealer
- Sauté Pan
- Tongs
- Deep Pot
- Chef Knife
- Fine Mesh Kitchen Strainer
- Kitchen Paper
Ingredients
For Sous Vide Cooking
- 3 tbsp Olive Oil
- 48 oz Beef Chuck Roast
- as needed Kosher Salt
- as needed Fresh Cracked Pepper
- as needed Unsalted Butter
- 4.2 oz Celery cut into small cubes
- 4.2 oz Yellow Onion cut into small cubes
- 4.2 oz Carrot cut into small cubes
- 6 Garlic Clove
- 3 sprigs Fresh Thyme or Rosemary
- 1.4 oz Tomato Paste
- 1 1/2 cup Beef Stock
- 1 can Guinness Beer
- as needed Corn Starch 50g water 25g corn starch
Instructions
- Add enough water to the tank to fully submerge the ingredients and reach the minimum quantity of water. Secure the sous vide cooker to the tank.
- Set the temperature of the water bath at 165.2 °F. Let it preheat. While the water bath is heating to the target cooking temperature, please move on to preparing the beef.
- Cut the beef into 1-1.5 inch cubes and set aside.48 oz Beef Chuck Roast
- Season the beef with salt and pepper, prepare a pan heating it over medium heat. Once heated, add in the oil. After the oil is hot, carefully place the beef into the pan. Sear each side for approximately 30 seconds, or until each surface has reached a beautiful brown color.as needed Kosher Salt, as needed Fresh Cracked Pepper
- Prepare a soup pot. Heat the pot over medium heat. Add olive oil, then onions, celery, carrots and garlic. Sauté the vegetables until caramelized. Next, add thyme, and tomato paste and stir-fry quickly. Pour in the Guinness and let the alcohol evaporate, then add the beef stock. Turn up the heat to condense the liquid to two-thirds of its initial volume.3 tbsp Olive Oil, 4.2 oz Celery, 4.2 oz Yellow Onion, 4.2 oz Carrot, 6 Garlic Clove, 3 sprigs Fresh Thyme or Rosemary, 1.4 oz Tomato Paste
- Using the vacuum sealer, make sure that the meat is completely sealed and that any excess air has been removed from the bag.
- When the target temperature is reached, carefully lower the sealed beef into the water bath, making sure that it is completely submerged in the water.
- Cook the food at 165.2°F for 24 hours.
- Once the beef has finished cooking, carefully remove it from the water bath. Remove the beef from the bag. Pour the liquid from the vacuum bag into a bowl, straining it through a kitchen mesh.
- Add filtered sauce to the pot and slowly heat over medium heat until the sauce thickens. During the process, you can add an appropriate amount of cornstarch water to adjust the consistency of the sauce to your liking. Season with salt and black pepper. Finally add the beef and allow it to warm up.
- Place the beef on a platter, add the sauce, and serve with your favorite side dishes.
Video
Nutrition
Calories: 3043kcalCarbohydrates: 45gProtein: 274gFat: 199gSaturated Fat: 75gPolyunsaturated Fat: 17gMonounsaturated Fat: 110gTrans Fat: 9gCholesterol: 939mgSodium: 2315mgPotassium: 6542mgFiber: 10gSugar: 19gVitamin A: 21355IUVitamin C: 39mgCalcium: 434mgIron: 32mg
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