Prep Time: 30 minutes
Cooking Time: 24 hours (including sous vide and stovetop cooking)
Serving: 4-6 people
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups beef broth
2 garlic cloves, minced
1 onion, diced
3 carrots, peeled and chopped
2 celery stalks, chopped
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley for garnish
Preheat a sous vide water bath to 135°F (57°C).
Season the beef cubes with salt and pepper, then toss with the flour to coat evenly.
Divide the beef between two vacuum-sealed bags, then seal using a vacuum sealer.
Place the bags in the preheated water bath and cook for 24 hours. Remove the bags from the water bath after the meat is done cooking and place them aside.
Heat the olive oil over medium-high heat in a big saucepan or Dutch oven.
When the onion is transparent, add the garlic and simmer for a further two to three minutes.
Continue cooking the carrots and celery for a further five minutes while stirring periodically. Add the thyme and bay leaves after adding the beef broth and red wine.
After bringing to a boil, turn the heat down, cover, and simmer for 15 minutes.
Remove the particles from the beef broth after passing it through a fine-mesh sieve.
After the beef is cooked through, add the beef cubes to the saucepan with the strained liquid and simmer for an additional 10 to 15 minutes.
Once the butter has melted and the sauce has somewhat thickened, continue stirring.
Serve hot with freshly cut parsley as a garnish after seasoning to taste with salt and pepper.