Sous Vide Guinness Beef Stew Recipe (2024)

FAQs

What temperature do you sous vide beef stew meat? ›

Preparation. Season the meat generously with salt and pepper. Vacuum seal in a bag with the beef fat and cook sous vide at 140°F for 48 hours.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.

This Guinness beef stew is a very simple dish, but at the same time, it has a deep, complex, rich flavor. The maltiness of dark beer really does amazing things for the gravy. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for Saint Patrick's Day or any time of the year.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Put stew meat and onion, garlic, salt, pepper in a large ziplock bag and mix it around to evenly distribute the seasonings. Sous vide for 7- 7 1/2 hours at 155 degrees. Remove beef pieces and strain juices into a bowl. Use strained broth/juices as the liquid formaking the gravy packet.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning – I prefer not to use this method because the flour burns then this permeates throughout the whole stew.

He says that reducing Guinness slowly over low heat will keep it from getting bitter, but if a reduced Guinness does taste bitter, add a little sugar to even it out. "There's a lot of sugar and starches in any beer, and if you get it too hot, it will get really bitter," he says.

What Kinds of Beer Go in Irish Stew. And none of this is to dismiss the notion of Guinness stew, which is delicious. But one could use any type of malty beer such as a porter, a different type of stout, or even a milder type of ale in chili – anything that works with the bolder flavor of beef.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.

What does Guinness do to meat? ›

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer. Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale. If you are cooking for two, choose a nice big thick steak that you can slice and share.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.

Don't Stew the Stew Too Long Either

It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all. Your beef will be tough if you don't cook it enough and it will be tough if you cook it too much.

It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential.

Meat products can pose a high risk of foodborne illnesses, which can be very serious. Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145°F (65°C) for whole meats and 160–165°F (70–75°C) for ground meats.

Remember to remove your meat from the packaging, pat dry and bring to room temperature. Pre heat your oven to 135°C temperature. Next choose a suitable sized oven proof casserole with a tight fitting lid. Season the meat just prior to colouring with good quality sea salt.

Recipes will vary in their suggested temperatures for oven-stewing, but I've found 300°F to be ideal for meat-based stews. Check the pot every hour to make sure that everything is cooking evenly and avoid over-cooking.

Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat.