How to Sous Vide Beef Stew Meat
This sous vide beef stew recipe yields melt-in-your-mouth chunks of chuck roast, infused with classic aromatics and herbs, cooked low and slow at 165°F.
- Prep Time: 20 mins
- Cook Time: 12–16 hrs
- Total Time: 16 hrs
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 pounds beef stew meat, cut into chunks
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Instructions
1. Attach your sous vide cooker to water bath and set to 165°F (74°C).
2. Season beef with salt and pepper.
3. Sear stew meat in olive oil until browned. Set aside.
4. Add onion, carrots, celery, and garlic to the pan. Cook until softened.
5. Add beef broth, tomato paste, thyme, rosemary, and bay leaf. Stir well.
6. Return beef to the pan and mix with vegetables and broth.
7. Transfer everything to a large freezer bag. Use water displacement method to seal.
8. Cook in sous vide bath for 12 to 16 hours.
9. Remove from bag and simmer stew liquid on stovetop to thicken, if desired.
10. Serve warm with mashed potatoes or crusty bread.
Notes
Use chuck roast for the best tenderness and flavor.
Do not skip searing—it adds a deeper flavor layer.
Refrigerate leftovers for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
Find it online: https://sousviderecipe.com/how-to-sous-vide-beef-stew-meat/