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    Home | Recipes | Beef Recipes

    Sous Vide Beef Burgundy Recipe

    Published: Jul 29, 2019 · Modified: Aug 26, 2021 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Sous Vide Beef Burgundy over pasta
    Sous Vide Beef Burgundy images in a grid
    close up of Sous Vide Beef Burgundy on a ladle showing texture
    Delicious Sous Vide Beef Burgundy in a white bowl with a blue rim

    Sous vide beef burgundy is an easy recipe to introduce you to sous vide cooking. Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.

    Once you try this recipe you might want to flex your culinary muscles and show off with the help of sous vide and make stuffed flank steak. If you wanted to try a fish recipe I HIGHLY recommend my sous vide sea bass. And don't forget to use your sous vide to serve dessert. I recommend sous vide oreo cheesecake or  sous vide creme brulee. Be sure to check out my complete collection of sous vide recipes.

    close up of Sous Vide Beef Burgundy on a ladle showing texture

    Sous Vide Beef Burgundy Ingredients:

    • flour
    • salt
    • olive oil
    • beef roast with most fat trimmed cut in 2 inch cubes
    • red wine such as burgundy or chianti
    • beef stock
    • mushrooms, chopped
    • garlic, chopped
    • onion chopped
    • tomato paste
    • bay leaves
    • fresh rosemary + sprigs for garnish

    Sous Vide Beef Burgundy ingredients fresh out of the pan, seared ready for the water bath

    How to make Sous Vide Beef Burgundy

    1. Set your sous vide to 68 C / 145 F.
    2. Toss the cubed meat in the flour and salt.
    3. Brown the meat.
    4. Brown the mushrooms and onions.
    5. Add the garlic, rosemary, bay leaves and tomato paste.
    6. Add red wine.
    7. Pour the contents of the pan into the large zip top bag with the browned meat. 
    8. Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.
    9. Cook for 12-72 hours.
    10. Serve over your choice of pasta.

    For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

    Sous Vide Beef Burgundy over pasta

    Why is the cooking time vary?

    The beautiful thing about cooking with the sous vide technique is the longer the cook, the more tender the beef without compromising texture or temperature. The temperature of the water does not vary during the cook to a tenth of a degree so therefor the meat can not over or undercook. With a 12 hour cook time on this recipe you will have a delicious beef burgundy!

    Full of flavor, wonderful texture and the meat is not over done.

    By the time you get to the 72 hour mark, the meat will practically fall apart on your fork but will definitely melt in your mouth. All the flavors have infused into every bit of the seared beef and you will have a symphony of flavors in every inch.

    New to sous vide? I explain in simple terms everything I know about sous vide cooking.

    Sous Vide Beef Burgundy in a sous vide bag sealed and labeled

    Should the bag be open or sealed before sous viding?

    Here is my thoughts on this. If you are making the sous vide beef burgundy today leave the bag open. There are a few more steps to closing the bag with out making a huge mess and I would avoid doing this if possible. BUT that being said, if you were to make multiple batches for the freezer, or portioning it out for smaller meals, I would seal the bags with a vacum sealer.

    How do you vacuum seal the beef burgundy bags for freezing?

    Glad you asked how to vacuum seal the beef burgundy bags for freezing. There are 2 methods you could utilize to seal your bags. First is the freeze and seal method. Stand your filled vac and seal bag in a freezer save container so that it does not tip over, spilling the contents. Once frozen, place the open end of the bag in the vacuum sealer, remove the air and seal.

    More sous vide recipes:

    • Sous vide Mississippi pot roast
    • Sous vide Bacon
    • Sous vide egg bites
    • Sous Vide Turkey Breast
    • Sous vide shrimp

    Second method is the wet seal method. I don't know if that is the correct name but that is what I am calling it. Place your vac and seal on a flat surface and your filled bag in front of it. Slowly and carefully, while holding onto the open part of the bag, lay the bag down allowing the air to be removed.

    Carefully lay the end of the bag in the van and seal, sealing twice. If using this method you need to be sure that there is at least 4 inches of extra bag at the top to ensure minimal spillage.

    top down shot of Sous Vide Beef Burgundy ingredients in a sous vide bag

    Why did you brown the beef before placing it in the sous vide bag?

    By browning the beef before you place it in the sous vide bag it gives the beef a layer of texture of a traditional beef burgundy plus that caramelized beef will give off its flavor profile into the rest of the recipe. Color equals flavor!

    Delicious Sous Vide Beef Burgundy in a white bowl with a blue rim

    What do you sever with sous vide beef burgundy?

    I like to serve this recipe of sous vide beef burgundy over a wide noodle such as a pappardelle or a fluted noodle such as campanelle. Both hold the sauce well. Another alternative to pasta is to serve beef burgundy over a creamy risotto or a cheesy, creamy polenta. Be sure to save a few glasses of the red wine you used to make the beef burgundy to serve alongside this beautiful dish.

    Can sous vide beef burgundy be made on the stove top?

    You can definitely make this beef burgundy recipe on the stove top. I have make it but I did notice that the meat was not as tender as when I did the temperature control of the sous vide. I tried to pass it off to my husband to see what he had to say. He doesn't notice much but he did tell me that it was tougher than the last time I made it.  A ha! that is because I cooked THIS version on the stovetop.

    tight shot of Sous Vide Beef Burgundy in a ladle ready to serve

    Stove Top Beef Burgundy

    1. Toss the cubed meat in the flour and salt.
    2. Drizzle 2 tablespoons olive oil into Dutch oven over medium/high heat. Add beef to the Dutch oven and brown.
    3. Once browned, remove and place on a clean plate.
    4. Add additional 4 tablespoons of olive oil to the pan and brown the mushrooms and onions.
    5. Once the mushrooms and onions are sautéed and take on color, add the garlic, rosemary, bay leaves and tomato paste.
    6. Stir to cook the garlic and warm the tomato paste.
    7. Add 1 cup of red wine to the hot pan to deglaze the pan. Be sure to scrap the bottom and edges to loosen the browned bits.
    8. Add the browned beef back into the Dutch oven.
    9. Add the additional 2 cups of red wine and the 1 cup of beef stock to the pot.
    10. Cover and cook over medium heat for 4 hours.
    11. Remove bay leaves.
    12. Serve over your choice of pasta.

    Sous Vide Beef Burgundy images in a grid

    How do you reheat beef burgundy?

    I suggest reheating your sous vide been burgundy with the sous vide circulator.

    1. Place your serving of beef burgundy in a zip top bag and with the bag open, submerge the bag allowing the pressure of the water to force the air out of the bag.
    2. Clip the bag to the side of the container.
    3. Set your sous vide to 130.
    4. Once the water comes to temp, reheat the beef burgundy for 10-15 minutes.

    horizontal image of Sous Vide Beef Burgundy in a bowl

    Sous Vide Beef Burgundy

    Sarah Mock
    Sous vide beef burgundy is an easy recipe to introduce you to sous vide cooking. Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
    4.94 from 16 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 25 minutes mins
    Cook time for the recipeCook Time 1 day d
    total time to prep and cook the recipe.Total Time 1 day d 25 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine French
    Makes 4 people
    Per Serving 1462 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    Ingredients
     

    • 2 tablespoons flour
    • 1 teaspoon salt
    • 6 tablespoons olive oil
    • 3 pounds beef roast with most fat trimmed cut in 2 inch cubes
    • 3 cups red wine such as burgundy or chianti
    • 1 cup beef stock
    • 1 pound mushrooms chopped
    • 3 cloves garlic chopped
    • 1 medium onion chopped
    • 2 tablespoon tomato paste
    • 2 bay leaves
    • 1 teaspoon fresh rosemary + sprigs for garnish

    Instructions
     

    • Set your sous vide to 68 C / 145 F.
    • Toss the cubed meat in the flour and salt.
    • Drizzle 2 tablespoons olive oil into Dutch oven over medium/high heat. Add beef to the Dutch oven and brown.
    • Once browned, remove and place in large zip top bag. Do not cook longer than browning the beef.
    • Add additional 4 tablespoons of olive oil to the pan and brown the mushrooms and onions.
    • Once the mushrooms and onions are sautéed and take on color, add the garlic, rosemary, bay leaves and tomato paste.
    • Stir to cook the garlic and warm the tomato paste.
    • Add 1 cup of red wine to the hot pan to deglaze the pan. Be sure to scrap the bottom and edges to loosen the browned bits.
    • Pour the contents of the pan into the large zip top bag with the browned meat. Add the additional 2 cups of red wine and the 1 cup of beef stock to the bag.
    • 10. Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.
    • 11. Secure with a clip to the edge of the container.
    • 12. Cook for 12-72 hours.
    • 13. Remove bay leaves.
    • 14. Serve over your choice of pasta.

    Nutrition

    Serving: 1Calories: 1462kcalCarbohydrates: 20gProtein: 107gFat: 86gSaturated Fat: 29gPolyunsaturated Fat: 48gCholesterol: 408mgSodium: 835mgFiber: 3gSugar: 6g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    originally published December 2018.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Steve

      February 14, 2023 at 6:40 am

      Any comments from someone who has actually made this? Want to try, not sure.

    2. Kraig Curvey

      March 04, 2019 at 10:52 am

      5 stars
      THANK YOU! I am never going to make beef burgundy in my slow cooker again. Ahmazing!!!!

    3. Kendra

      March 04, 2019 at 9:05 am

      Great post! I never thought about cooking my beef burgundy with my sous vide. I did it and it was ah-ma-zing! Thanks Sarah

    4. Sarah

      January 06, 2019 at 12:31 pm

      This recipe is wonderful! I hope you fall in love with sous vide as much as I do!

    5. Tanya Schroeder

      January 04, 2019 at 11:24 am

      5 stars
      Thank you for this it looks delicious and I've been wanting to learn more about Sous Vide!

    6. Sarah

      January 04, 2019 at 11:07 am

      I hope you love it as much as I do.

    7. Sarah

      January 04, 2019 at 11:06 am

      most definitely! This is my winter comfort food!

    8. Marsha

      January 04, 2019 at 10:51 am

      5 stars
      What a comfort meal, looks so delicious!

    9. Tayler Ross

      January 04, 2019 at 10:16 am

      5 stars
      This looks like a total comfort food win! I can't wait to try this!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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