Boeuf bourguignon cooked sous vide

The most important thing in the preparation of a good stew is the temperature at which the meat cooks. In the pan we usually let it simmer against the boil but it is better to cook it at around 85°C. By cooking the meat in a vacuum sealer bag, the meat cooks evenly and stays good for longer. If you are looking for a rational way to make stews where the meat has the ultimate taste and a perfect tenderness then this is the preparation for you. If you work carefully and hygienically, you can store smaller portions of the stew in the refrigerator.