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I've discovered a game-changing way to make stew. Using sous vide cooking, my beef chuck turns incredibly tender without losing flavor. This method infuses every bite with rich, savory goodness. Forget hours of babysitting pots; simply seal ingredients, submerge, and let magic happen. After 8 hours, you'll have perfectly cooked meat and veggies swimming in flavorful broth. Finish on stovetop for extra thickness, then serve up bowls of comfort food bliss. Trust me, once you try this technique, you'll never look back.
Ingredients for Delicious Sous Vide Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after long sous vide cooking, adding richness to the stew.
- Beef broth: Provides a savory base for the stew, infusing the meat and vegetables with deep, meaty flavors during cooking.
- Carrots: Adds sweetness and color to the stew, while also providing a slight crunch and earthy undertones to the dish.
- Potatoes: Starchy potatoes thicken the stew as they cook, absorbing flavors and adding heartiness to the dish.
- Onions: Enhances the overall flavor profile of the stew with its aromatic sweetness and depth, complementing the beef and vegetables.
- Garlic: Infuses the stew with a pungent, savory flavor, adding depth and complexity to the dish without overpowering other ingredients.
- Thyme: Aromatic herb that imparts a warm, earthy flavor to the stew, enhancing the overall taste and aroma of the dish.
Read more: Mulligatawny Stew
Essential Tools for Making Sous Vide Stew
- Sous vide precision cooker: Maintains precise temperature for slow cooking the stew to tender perfection.
- Vacuum sealer: Seals the ingredients in a bag to cook evenly and retain flavors during sous vide cooking.
Sous Vide Stew Recipe
A hearty and flavorful stew made using the sous vide method.
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Equipment
- Sous Vide Precision Cooker
- Vacuum Sealer
- Large pot
Ingredients:
Main Ingredients
- 1 lb Beef Chuck cut into cubes
- 2 cups Beef Broth
- 1 cup Carrots sliced
- 1 cup Potatoes diced
- 1 cup Onions chopped
- 2 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Thyme dried
Read more: Autumn Stew Recipe
Instructions:
- 1. Preheat your sous vide precision cooker to 165°F (74°C).
- 2. Season the beef chuck with salt and pepper. Place in a vacuum-seal bag along with the beef broth, carrots, potatoes, onions, garlic, and thyme. Seal the bag using a vacuum sealer.
- 3. Submerge the bag in the preheated water bath and cook for 8 hours.
- 4. After 8 hours, remove the bag from the water bath. Carefully open the bag and transfer the contents to a large pot.
- 5. Simmer the stew on medium heat for 10-15 minutes to thicken the broth and meld the flavors. Adjust seasoning if necessary.
- 6. Serve hot and enjoy!
Notes:
This sous vide stew is perfect for a cozy dinner. The long cooking time ensures tender meat and rich flavors.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Hasenpfeffer Stew Recipe
Tips for Making Sous Vide Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the stew on the stovetop until warmed through.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container or bag.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop until heated through.
Sous vide cooking can help tough cuts of meat like beef chuck become tender and flavorful due to the long, slow cooking process.
Common Questions About Sous Vide Stew Answered
FAQ:
Can I use a different cut of beef for this stew recipe?
Yes, you can use other cuts like beef brisket or beef shank for this recipe. Just ensure they are suitable for long, slow cooking.
Do I have to use a vacuum sealer for the sous vide cooking?
While a vacuum sealer is ideal for removing air and ensuring a good seal, you can also use the water displacement method to remove air from the bag before sealing it.
Can I add other vegetables to the stew?
Absolutely! Feel free to customize the stew with your favorite vegetables like celery, mushrooms, or peas to suit your taste preferences.
Is it necessary to sear the beef before sous vide cooking?
Searing the beef before sous vide cooking can enhance the flavor by creating a nice crust, but it's not mandatory. You can choose to sear or skip this step based on your preference.
Can I cook this stew for a shorter time at a higher temperature?
For the best results, it's recommended to cook the stew at the specified temperature and time to achieve tender and flavorful meat. Adjusting the time and temperature may affect the texture and taste of the dish.
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