Directions

Pre-Sear and Prep

1Begin by setting your water bath to 140 degrees Fahrenheit, or 60 degrees Celsius.

2Heat a heavy-bottomed skillet to medium-high heat. Add 2 tbsp of butter and cook until it begins to froth.

3Pat the 1-inch cubes of sirloin as dry as you can, then add to the pan. Avoid overcrowding, as this will negatively impact the pre-sear. Cook for 3-5 minutes until browned on all sides.

4Add the carrots and onions to the pan, and cook until the onions turn translucent and soften - about 5-minutes.

5Add 3 tbsp of flour and stir quickly to coat all of the ingredients.

6De-glaze the pan with the dry red wine. Make sure to scrape the bottom of the pan with a spoon to loosen the fond and fold it back into the dish.

7Add 1-cup of beef stock, tomato paste, Worchestershire sauce and your aromatics to the pan. Stir well, and cook through until boiling.

8Reduce heat to medium, or until the beef stew is simmering, and maintain temperature until the sauce comes together - between 5-10 minutes.

Sous Vide and Finishing

1Ladle the beef stew in a vacuum sealable bag and place into water bath.

2Cook for 6 hours.

320-30 minutes before the beef stew is done heat 1 tbsp of butter in a medium skillet over medium heat.

4Add the mushrooms, salt lightly to help draw out their moisture, and cook slowly over 10-15 minutes. Add the remainder of the beef stock and cook down for a further 10-15 minutes. When the sauce has thickened add the fresh parsley and stir to combine.

5When the cook is over, remove the beef stew from your water bath. Strain the contents over a large bowl. Add the cooking liquid to your mushroom parsley mixture.

6Bring your mushroom-parsley pan sauce to a boil. Skim off any excess foam or fat. Reduce heat and simmer until you reach your desired thickness.

7Finally, add your meat and vegetables to the sauce and stir to combine until heated through. Plate and serve!

8Photo credit: Slawomir Fajer/Shutterstock