Step 1

Set your sous vide to 68 C / 145 F.

Step 2

Toss the cubed meat in the flour and salt.

Step 3

Drizzle 2 tablespoons olive oil into Dutch oven over medium/high heat. Add beef to the Dutch oven and brown.

Step 4

Once browned, remove and place in large zip top bag. Do not cook longer than browning the beef.

Step 5

Add additional 4 tablespoons of olive oil to the pan and brown the mushrooms and onions.

Step 6

Once the mushrooms and onions are sautéed and take on color, add the garlic, rosemary, bay leaves and tomato paste.

Step 7

Stir to cook the garlic and warm the tomato paste.

Step 8

Add 1 cup of red wine to the hot pan to deglaze the pan. Be sure to scrap the bottom and edges to loosen the browned bits.

Step 9

Pour the contents of the pan into the large zip top bag with the browned meat. Add the additional 2 cups of red wine and the 1 cup of beef stock to the bag.

Step 10

Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.

Step 11

Secure with a clip to the edge of the container.

Step 12

Cook for 12-72 hours.

Step 13

Remove bay leaves.

Step 14

Serve over your choice of pasta.