SOUS VIDE BEEF STEW WITH ORANGE GREMOLATA
Recipe and image courtesy of @aducksoven.Bring warm and cozy to your holiday menu with this Sous Vide Beef Stew! Slow-cooked for 24 hours with red wine, thyme, and carrots, this dish is rich, tender, and packed with nutrients. A vibrant orange gremolata adds a zesty, festive finish—perfect over creamy polenta or potatoes.
Ingredients
For the Stew:
- 1 lb Country Natural Beef stew meat
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp All-purpose flour
- 3 tbsp Butter divided
- 1 Small yellow onion diced
- 1/2 cup Red wine
- 1/3 cup Tomato paste
- 2 Medium carrots cut into 1/4 inch rounds
- 5 Sprigs of thyme
For the Gremolata:
- 3 Garlic cloves
- 1/2 cup Parsley thick stems
- Zest of 1 large orange
Instructions
- Preheat water bath using an immersion circulator to 165 degrees F.
- Season the beef well with salt and pepper. Sprinkle the flour over the beef and toss to coat.
- In a large, heavy skillet, melt 2 tablespoons of butter over medium high heat. Once hot, sear the beef in batches to brown on all sides. Remove to a vacuum seal bag.
- Reduce the heat to medium low. Add the remaining butter and onion. Saute until the onion begins to turn translucent, about 2-3 minutes. Add the red wine and let simmer for 1 minute. Stir in the tomato paste and let simmer until it thickens slightly. Add the mixture to the vacuum seal bag.
- Add the carrots and thyme to the bag. Squish the contents to evenly distribute, then lay flat and press into an even layer. Vacuum seal.
- Add the vacuum-sealed bag to the preheated water bath and cook for 24 hours. Cover with plastic wrap to help prevent evaporation.
- To make the gremolata, mince together the garlic cloves and parsley. Add to a glass storage bowl. Zest the orange into the bowl. Put on the lid and shake the contents to distribute. Refrigerate until ready to serve.
- After 24 hours, remove the bag from the water bath. Spoon the stewed beef over the polenta, mashed potatoes, or mashed sweet potatoes. Top with the gremolata and serve.