multicooker beef stew

 

sous vide at 80 C (actual temp 85 C)

a little too "stewed"  may want to try 75 C setting

Method

flour and season 1kg beef brisket chunks

brown and set aside

finely chop one large onion and add to the frying pan.  no need to brown but just cook down

remove onions and deglaze with 2 cups of red wine and let the wine cook down

into multicooker with carrots (2 sticks) and celery (2 sticks) and about 800ml water (enough to cover beef)

add salt to season - probably half teaspoon

herbs: bay leaves, thyme, sage

sous vide for 8 hours at 80 C (but try 75 C next time)

make a roux to thicken the sauce

serve with mash and freshly cooked carrots and celery