Sous Vide Beef Bourguignon

lickmyspoon.com

Juenell

YIELD: 4 SERVINGS

PREP TIME: 1 HOUR

COOK TIME: 16 HOURS TOTAL TIME: 17 HOURS

1 tablespoon olive oil

6 ounces (4 slices) bacon

1 ½ pounds chuck beef cut into 1-inch cubes

1 ½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

2 tablespoons cornstarch

2 carrots

1 onion, sliced

2 teaspoons minced garlic (2 cloves)

1 (750 ml.) bottle good dry red wine such as Burgundy, Cote du Rhone, or Pinot Noir

1 cup water

1 tablespoon beef bouillon

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves, plus more for garnish

1 bay leaf

10 oz cremini mushrooms, sliced thin

4 tablespoons unsalted butter at room temperature, divided

2 tablespoons all-purpose flour

Instructions

Set your sous vide to 65 C / 140 F.

Cut the bacon slices crosswise into skinny lardons. Heat the olive oil in a large Dutch oven or sauté pan. Add the bacon and cook over medium heat, stirring occasionally, until the bacon is lightly browned, about 10 minutes. Transfer the bacon with a slotted spoon to a zip-top or vacuum seal bag.

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