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.
Sous Vide Beef Burgundy 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 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon fresh rosemary + sprigs for garnish
Sous Vide Beef Burgundy Directions
- 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.
- Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.
- Secure with a clip to the edge of the container.
- Cook for 12-72 hours.
- Remove bay leaves.
- Serve over your choice of 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.
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 vacum seal the beef burgundy bags for freezing?
Glad you asked how to vacum 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 vacum sealer, remove the air and seal.
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.
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!
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.
Stove Top Beef Burgundy
- 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 on a clean plate.
- 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.
- Add the browned beef back into the Dutch oven.
- Add the additional 2 cups of red wine and the 1 cup of beef stock to the pot.
- Cover and cook over medium heat for 4 hours.
- Remove bay leaves.
- Serve over your choice of pasta.
How do you reheat beef burgundy?
I suggest reheating your sous vide been burgundy with the sous vide circulator.
- 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.
- Clip the bag to the side of the container.
- Set your sous vide to 130.
- Once the water comes to temp, reheat the beef burgundy for 10-15 minutes.
Sous Vide Beef Burgundy
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.
More Sous Vide Recipes:
- Sous Vide Stuffed Flank Steak
- Sous Vide Turkey Breast
- Sea Bass with roasted tomatoes, corn, olives and capers
- The best eggnog recipe
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
Tayler Ross says
This looks like a total comfort food win! I can’t wait to try this!
Marsha says
What a comfort meal, looks so delicious!
Sarah says
most definitely! This is my winter comfort food!
Sarah says
I hope you love it as much as I do.
Tanya Schroeder says
Thank you for this it looks delicious and I’ve been wanting to learn more about Sous Vide!
Sarah says
This recipe is wonderful! I hope you fall in love with sous vide as much as I do!