Sous Vide Guinness Beef Stew

Ingredients

• 3 pounds beef chuck roast, trimmed
• 8 oz baby carrots
• 1 cup pearl onions
• 3 cloves garlic
• 2 tsp tomato paste
• 2 bay leaves
• 3 tbsp all-purpose flour
• 12 oz Guinness beer
• 4 cups beef stock

Instructions

1. Trim the beef of excess fat and cut into cubes, approximately 2 inches.
2. Pat the meat dry and season with salt and pepper.
3. In a dutch oven, heat 2 tablespoons of olive oil.
4. Working in batches, sear the meat on all sides.
5. Transfer the meat to a clean plate.
6. Sauté the carrots, onions, garlic, and tomato paste for a few minutes.
7. Dust them with flour, add the bay leaves, and stir to coat everything in the pan.
8. Deglaze the pan with a heavy splash of the Guinness beer, scraping up the browned bits.
9. Add the meat, vegetables, the liquid from the pan, the remaining beer, and the beef stock to a gallon freezer zip top bag.
10. Heat the sous vide water to 185°F.
11. Using the water displacement method, lower the bag into the water, forcing the air out of the bag.
12. Close the bag and cook for 24 hours.
13. Once the time is up, remove the bag from the water and pour the liquid from the bag into a pan.
14. Heat on medium high to thicken the sauce. If the sauce is not thick enough, add a mixture of 1/2 cup milk combined with 3 tablespoons of flour. Bring to a simmer.
15. Add the sauce back to the meat and vegetables. Stir to combine.
16. Serve with Irish soda bread and/or mashed potatoes.