Sous Vide Beef Stew with a Nutty Twist

Sous Vide Beef Stew with a Nutty Twist
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What Started it all:
Stew Beef, Carrot, nuts (almonds, walnuts), sous vide

A bold and flavorful stew that's sure to knock your socks off! With the tenderizing power of sous vide and the crunch of nuts, this dish is a game-changer.


  • 1.5 lbs stew beef, cut into 1.5-inch cubes
  • 4 medium carrots, peeled and chopped
  • 1/2 cup almonds, sliced
  • 1/4 cup walnuts, chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 cups beef broth


  1. Preheat the sous vide: Set the water bath to 130°F (54°C) for a tender, fall-apart beef.
  2. Season the beef: In a large bowl, toss the beef cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Sous vide the beef: Place the beef in a sous vide bag and seal. Cook for 24-48 hours.
  4. Roast the carrots: Preheat the oven to 425°F (220°C). Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized and tender.
  5. Toast the nuts: In a small skillet, toast the sliced almonds and chopped walnuts over medium heat until fragrant and lightly browned.
  6. Assemble the stew: Remove the beef from the sous vide bag and add it to a large pot or Dutch oven. Add the roasted carrots, toasted nuts, and beef broth. Bring to a simmer and cook for 10-15 minutes or until the flavors have melded together.
  7. Serve and impress: Serve hot, garnished with additional toasted nuts and a sprinkle of smoked paprika, if desired.

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