Beef Bourguignon

Boeuf Bourguignon is a very well-known French stew with red wine. The meat is stewed in red Burgundy with mushrooms, onions and bacon. It is officially a French farmer's dish. The meat has to stew for a long time to be cooked. Because it has to stew for a long time, I wanted to prepare it sous vide.

Sous vide cooking makes the meat extremely tender and ensures that the meat does not dry out. I was curious how the sauce would go if I prepared the dish sous vide. Curious about the result? The meat was indeed very tender and the sauce was magnificent. Read the recipe by Cees Knijnsberg below!

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

Author	explorer4experience.com
People	4
Temperature	74
Cooking time	24 hours
Prep time	45 minutes

Ingredients:

• 1.5 kg beef steaks or blade steak
• 3 carrots
• 3 stalks of celery
• 150 g 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
• silver onions (optional)

Preparation:

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. Put the meat aside after frying to cool.
2. Pancetta: Cut the pancetta into strips and fry it 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 until everything is mixed.
3. Vegetables: When the vegetables have browned slightly, add the red wine. Stir with a wooden spoon over the bottom of the pan to loosen the residue. Let the wine 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 its juices while cutting. Some juices will also be released during cooling. Do not throw this away! Add the meat juices to the sauce. Stir everything well.
5. Sous vide: Let the meat/sauce cool down a bit. Vacuum seal the whole thing. I personally use between 400 and 600 grams for 2 people. Based on the above steps, 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. Serving: Fry the mushrooms with a chopped onion (and the silver 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 thickened. If it needs to be thickened, this 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 with butter through the sauce, so that it thickens. Bring the mixture to the boil.
7. Finishing: 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. Storage: If not everything is eaten immediately, follow these steps: Remove the bags with Boeuf Bourguignon from the sous vide water. Place them in ice water so that they cool down immediately. Make sure that the Boeuf Bourguignon has cooled down within a few minutes and place it in the freezer.

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