Beef Bourguignon is a well-known French stew with red wine. The meat is stewed in red Bourgogne with mushrooms, onions and bacon. It is officially a French peasant 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. Was curious how the sauce would go if I prepared the dish sous vide. Curious about the result? The meat was very tender and the sauce was magnificent. Read the recipe below …..
Ingredients (6 persons)
- 1.5 kilograms of chuck roast or pot roast
- 3 winter carrots
- 3 stalks of celery
- 150 gr. pancetta
- 1 bottle of red wine (preferably Bourgogne)
- 3 onions
- 2 cloves garlic
- 3 bay leaves
- flat leaf parsley
- 400 gr. veal stock
- ghee or butter
- 5 sprigs of thyme
- salt and pepper
- possibly pearl onions
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, put the meat aside to cool.
Cut the pancetta into strips and fry in the same pan as the meat was cooked. Clean and cut the carrot and celery into cubes / slices and add to the pancetta. Peel, chop and add the onions. Finally add the garlic. Stir so that everything is mixed and cooked.
When the vegetables are slightly discolored, add the red wine. Stir the bottom of the pan with a wooden spoon to loosen the baked-on residue. Reduce the wine slightly and then add the veal stock.
Add the thyme, parsley, peppercorns and bay leaves and reduce the sauce.
Cut the meat into blocks and add it to the reduced sauce. The meat will partially lose the meat juices during cutting. Some juices will also have been released during the cooling process. Don’t throw this away!
Add the meat juices to the sauce. Stir everything well.
Let the meat / sauce cool slightly. Vacuum everything. I myself do between 400 – 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 evacuated meat in the water for 24 hours.
Fry the mushrooms with a chopped onion (and the pearl onions) until they are golden brown.
Cut open a bag of Beef Bourguignon and pour the liquid into a pan. Assess whether this sauce needs to be thickened. If it needs to be bound, you can do so with butter and flour. Then mix 25 grams of butter with 25 grams of flour in a bowl. Stir the flour and butter into the sauce so that it binds. Bring to a boil.
Add the meat and mushrooms to the sauce and heat it. Do not let the meat cook. Serve with rice or potatoes.
Serve with a red Bourgogne.
Preservation of the Beef Bourguignon
If not everything is eaten immediately, follow the following steps: Remove the bags of Beef Bourguignon from the water of the sous vide. Place these in ice water so that they cool immediately. Make sure that the beef 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 in 2 hours.