Sous Vide Beef Burgundy

• Ingredients

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

Instructions

• Set your sous vide to sixty eight C / a hundred forty five F.

• Toss the cubed meat within the flour and salt.

• Drizzle two tablespoons vegetable oil into Dutch kitchen appliance over medium/high heat. Add beef to the Dutch kitchen appliance and brown.

• Once brunet , take away and place in massive nothing high bag. don't cook longer than browning the meat.

• Add extra four tablespoons of vegetable oil to the pan and brown the mushrooms and onions.

• Once the mushrooms and onions ar cooked and fight color, add the garlic, rosemary, bay leaves and fixings.

• Stir to cook the garlic and heat the fixings.

• Add one cup of vino to the new pan to deglaze the pan. make sure to scrap the lowest and edges to loosen the brunet bits.

• Pour the contents of the pan into the massive nothing high bag with the brunet meat. Add the extra two cups of vino and also the one cup of broth to the bag.

• Submerge the meat burgundy bag into the heated sous vide water with the highest still open, permitting the water to displace the air.

• Secure with a clip to the sting of the instrumentation.

• Cook for 12-72 hours.

• take away bay leaves.

• Serve over your alternative of food.