Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Sous Vide Bison and Beer Stew

Name: Sous Vide Bison and Beer Stew
Prep time: 30 min
Cook time: 1440 min
Total time: 1470 min
Ingredients: 2 Lbs of Bison Stew Meat; 0 of Salt and pepper; 0 of Canola oil for browning; 0.5 of Onion, diced; 2 Stalks of Celery, sliced; 3 Cloves garlic of Garlic, minced; 3 Tbsp of Flour; 2 Tbsp of Tomato paste; 12 fl oz of Dark beer such as porter, stout or dark ale; 3 Tbsp of Brown Sugar; 4 Sprigs of Thyme; 2 of Bay leaves; 2 Sprigs of Rosemary; 4 cups of Beef broth; 12 of Cipollini onions, peeled; 12 of Baby potatoes; 1.5 cups of Parsnips, diced; 1.5 cups of Baby carrots, cut

Louiie Victa

November 13, 2020

At Anova Culinary, we love Crowd Cow’s Pre-trimmed Bison Stew Portions because we are getting the best pasture-raised, grass-finished Bison in the US. Bison Meat is a very healthy and lean protein source which is very nutritious and low in calories. It works very well, cooked low and slow, sous vide for 24 hours in the Anova Precision Oven. This is a version of a classic Irish Beef Stew with Guinness, although many other dark beers such as porters and stouts can be used. Don’t worry if at first your stew tastes bitter. With a little bit of time and simmering, the flavors will develop into a rich, hearty broth. This hearty Bison stew is best made ahead of time and brought up to temperature the day of serving.

Serves

Prep Time

00:30

Cook Time

24:00

4 (1)

Ingredients

2 Lbs

Bison Stew Meat

Salt and pepper

Canola oil for browning

Onion, diced

2 Stalks

Celery, sliced

3 Cloves garlic

Garlic, minced

3 Tbsp

Flour

2 Tbsp

Tomato paste

12 fl oz

Dark beer such as porter, stout or dark ale

3 Tbsp

Brown Sugar

4 Sprigs

Thyme

Bay leaves

2 Sprigs

Rosemary

4 cups

Beef broth

Cipollini onions, peeled

Baby potatoes

1.5 cups

Parsnips, diced

1.5 cups

Baby carrots, cut

Steps

1. Brown Bison Stew Meat

Season bison meat with salt and pepper and brown very well in a heavy bottomed pot or a dutch oven. When done, take out of the oil and set aside.

2. Caramelize Vegetables

Reduce temperature to medium and add onions, celery, garlic and saute for several minutes until caramelized. Sprinkle flour evenly over the veggies and toss to coat. Cook until flour is golden brown. Add tomato paste and mix well.

3. Deglaze pan and simmer broth.

Deglaze the pan with the dark beer, scraping up the bottom of the pot. Bring to a simmer for about 10 minutes. Add brown sugar, thyme, bay leaves, rosemary and stock. Season with soy and salt and pepper to taste. Add browned beef and simmer until broth has some body, about 20 minutes.

4. Seal in bag with remaining vegetables.

In 2 vacuum seal bags, divide cipollini onions, baby potatoes, carrots and parsnips. Add 1/2 of the pre-simmered beef stew to each bag and seal. You don’t have to vacuum seal this, just ensure there is a good seal so the bag doesn’t break during the long cook.

5. Sous vide stew

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 175°F

Heat: Rear

6. Bison stew timer

Rack

Cook for 24 hours in the Anova Precision Oven at 175F 100% steam, sous vide mode. This low and slow process ensures that the bison is tender although it is very lean.

Sous Vide Mode: On

Steam: 100%

Temp: 175°F

Heat: Rear

24:00 Timer

7. Finish and Serve

When ready to serve, break out of the bag and either finish in a 325 degree Oven for 30 minutes or, you may also separate the stew contents and reduce the broth for extra thickness. Add the stew contents and serve with drop biscuits or your choice of sides.

8. Optional Oven Finish

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

9. Oven finish timer

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

00:30 Timer