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.
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
How to make Sous Vide Beef Burgundy
- Set your sous vide to 68 C / 145 F.
- Toss the cubed meat in the flour and salt.
- Brown the meat.
- Brown the mushrooms and onions.
- Add the garlic, rosemary, bay leaves and tomato paste.
- Add red wine.
- Pour the contents of the pan into the large zip top bag with the browned meat.
- Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.
- Cook for 12-72 hours.
- 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!
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 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.
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.
The most tender flank steak fajitas are made with this easy sous vide flank steak recipe. This make ahead recipe is full of all the delicious flavors your favorite fajitas. Sous vide Mississippi pot roast has 5 easy to find ingredients and will be the most flavorful pot roast you will ever make for your family. If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love. Sous vide beef stroganoff will give you fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor. If you are having a small gathering for Thanksgiving or don’t want to heat up your kitchen to cook a turkey, us the sous vide cooking method to perfectly cook a turkey breast. The best way to cook stuffed flank steak is with the sous vide cooking method. Flank steak pinwheels are cooked to the perfect temperature from edge to edge when you sous vide stuffed flank steak. 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.Sous Vide Meat Recipes
Sous Vide Flank Steak Recipe
Sous Vide Mississippi Pot Roast Recipe
Sous Vide Corned Beef Recipe
Sous Vide Beef Stroganoff Recipe
Sous Vide Turkey Breast Recipe
Sous Vide Stuffed Flank Steak
Sous Vide Beef Burgundy
Sous Vide Beef Burgundy
Equipment
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.
Kraig Curvey says
THANK YOU! I am never going to make beef burgundy in my slow cooker again. Ahmazing!!!!
Kendra says
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
Sarah says
This recipe is wonderful! I hope you fall in love with sous vide 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
I hope you love it as much as I do.
Sarah says
most definitely! This is my winter comfort food!
Marsha says
What a comfort meal, looks so delicious!
Tayler Ross says
This looks like a total comfort food win! I can’t wait to try this!