Step 1

Trim the beef of excess fat and cut into cubes, approximately 2".

Step 2

Pat the meat dry and season with salt and pepper.

Step 3

In a dutch oven, heat 2 tablespoons of olive oil.

Step 4

Working in batches, sear the meat on all sides.

Step 5

Transfer the meat to a clean plate.

Step 6

Saute the carrots, onions garlic, tomato paste, for a few minutes.

Step 7

Dust them with flour, add the bay leaf and stir to coat everything in the pan.

Step 8

Deglaze the pan with a heavy splash of the Guinness beer, scraping up the browned bits.

Step 9

Add the meat, vegetables, the liquid from the pan, the remaining beer and the beef stock to a gallon freezer zip top bag.

Step 10

Heat the sous vide water to 185.

Step 11

Using the water displacement method, lower the bag into the water, forcing the air out of the bag.

Step 12

Close the bag and cook for 24 hours.

Step 13

Once the time is up, remove the bag from the water and pour the liquid from the bag into a pan.

Step 14

Heat on medium high to thicken the sauce. If sauce is not thick enough, add a mixture of 1/2 cup milk combined with 3 tablespoons of flour. Bring to a simmer.

Step 15

Add the sauce back to the meat and vegetables. Stir to combine.

Step 16

Serve with Irish soda bread and/or mashed potatoes.