Boeuf Bourguignon



Persons: 6

Temperature: 74

Cooking time: 24 hours

Prep time: 45 minutes


  • 1.5 kg of beef steaks or steak
  • 3 winter carrots
  • 3 stalks of celery
  • 150 grams of pancetta
  • 1 bottle of red wine (burgundy)
  • 3 onions
  • 2 cloves of garlic
  • 3 bay leaves
  • flat leaf parsley
  • peppercorns
  • 400 g veal stock
  • ghee or butter
  • 5 sprigs of thyme
  • salt and pepper
  • mushrooms
  • pearl onions (optional)


  1. Preparation -

    Pat the meat dry and sprinkle with salt and pepper. Melt ghee in the pan and fry the meat in whole pieces so that it loses less juice. I got this tip from a good friend. Fry the meat for 2-3 minutes per side, so that it browns. After searing the meat, set it aside to cool.

  2. Pancetta -

    Cut the pancetta into strips and fry in the same pan as the meat. Clean the carrot and celery and cut them into cubes/slices and fry them with the pancetta. Peel the onions, chop them and add them. Finally add the garlic. Stir so that everything is mixed.

  3. Vegetable -

    If the vegetable is slightly discoloured, add the red wine. Stir the bottom of the pan with a wooden spoon to loosen the browned bits. Allow the wine to reduce slightly and then add the veal stock. Add the thyme, parsley, peppercorns and bay leaves and let the sauce reduce.

  4. Sauce -

    Cut the meat into cubes and add them to the reduced sauce. The meat will lose some of the meat juices during cutting. Some juices will also have been released during cooling. Don't throw this away! Add the meat juices to the sauce. Stir everything well.

  5. Sous vide -

    Let the meat/sauce cool slightly. Vacuum the whole thing. I personally use between 400 and 600 grams for 2 people. Based on the steps above, there is enough for 3 bags. Bring the water to 74°C and then place the vacuum-sealed meat in the water for 24 hours.

  6. To serve -

    Fry the mushrooms with a chopped onion (and pearl onions) until they are golden brown. Cut open a bag of Boeuf Bourguignon and pour the liquid into a pan. Assess whether the liquid / sauce needs to be reduced. If it needs to be bound, it can be done with butter and flour. Then mix 25 grams of melted butter with 25 grams of flour in a bowl. Stir the flour and butter into the sauce to thicken it. Bring everything to the boil.

  7. Complete -

    This sauce does not need to be thickened. Add the meat and mushrooms to the sauce and heat it. Make sure the meat does not boil. Serve with potatoes or rice. Serve with a red Burgundy.

  8. Save -

    If not everything is eaten immediately, follow the following steps: Remove the bags with Boeuf Bourguignon from the water in the sous vide. Place these in ice water so that they cool immediately. Make sure that the Boeuf Bourguignon has cooled down within a few minutes and put it in the freezer.

    If you want to eat it, you can take a bag from the freezer and heat it up in the sous vide at 74°C for 2 hours.

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