Tender, Flavorful Beef Stew by Sous Vide
My idea of a perfect beef stew is tender beef in sauce of the right consistency and full of flavor. We are going to give specific tips on how to achieve this perfect beef stew using the sous vide method of cooking to get the beef all tender and juicy.
Choosing the meat
We want meat that has lots of connective tissues so when you cook it, it softens and breaks down and adds flavor and texture to the beef stew. Ask your butcher for a boneless chuck roll that has been cut from the front shoulder of the steer.
Cooking the meat sous vide
This involves using a sous vide machine and a vacuum-sealer. To cook sous vide means you are going to give the meat a water bath. You put the meat inside plastic bags, vacuum-seal it to lock in the flavors and to make sure water does not seep into the bag. The vacuum-sealed bag is then placed inside the sous vide machine where temperature is controlled at around 55 to 60 degrees Celsius, which is lower than what is used for normal cooking.
Equipment needed for sous vide
The first equipment you need is a trusty vacuum-sealer and some bags. You put the food inside the bag with the spices. You then vacuum-seal the bag.
The second equipment you need is a sous vide water bath. Most purchases will already include the stainless steel rack that holds the bags with the meat, making sure they stay under water. Most sous vide water baths have digital display for easy operation. (more…)