Sous Vide cooking is the best method to achieve tender beef! This recipe highlights the most surprising difference between Blue Cedar Beef and store bought beef; the intense flavor of the broth!
Sous Vide Stew
Linda Schutz from Minnesota
1 pound Stew Beef
1T dried chopped onion
1t garlic powder
1/2 t black pepper
1 packet of brown gravy to make gravy AFTER cooking
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.
Add water to reach a combined amount of liquid required on packet directions.
Then add beef pieces into the finished gravy.
Roasted Veggies Side Dish:
Vegetables can be a combination of onions, carrots, potatoes, turnips, parsnips, and/or brussels sprouts.
After cutting vegetables into similar sized chunks, toss them all in 1 T oil of your choice and 1T real maple syrup.
Add salt and pepper.
Bake at 375F until tender