Sous Vide Beef Stew with a Nutty Twist
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.
Ingredients
- 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
Instructions
- Preheat the sous vide: Set the water bath to 130°F (54°C) for a tender, fall-apart beef.
- Season the beef: In a large bowl, toss the beef cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Sous vide the beef: Place the beef in a sous vide bag and seal. Cook for 24-48 hours.
- 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.
- Toast the nuts: In a small skillet, toast the sliced almonds and chopped walnuts over medium heat until fragrant and lightly browned.
- 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.
- Serve and impress: Serve hot, garnished with additional toasted nuts and a sprinkle of smoked paprika, if desired.
[Fist pump] This sous vide beef stew is a real showstopper! The tender beef, caramelized carrots, and crunchy nuts come together in a dish that's sure to wow your friends and family. So, go ahead and get creative with those nuts – after all, that's what cooking is all about!