72 Hour sous vide beef bourguinon | Recipe by sousvidetools.com

Ingredients

• 1kg chuck steak in large dice
• 700mls Burgundy wine
• 200g smoked bacon lardons
• 8 shallots, I diced mine but you can leave them whole if you prefer
• 4 medium carrots, peeled and diced
• 2 large celery stalks, washed and diced
• 10 white or chestnut mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato purée
• 400mls beef stock – I used a great cheat, Baxters beef consomme
• 2 bay leaves
• 1 sprig rosemary
• A handful fresh thyme
• 100mls water
• Black pepper
• Sea salt
• Duck/goose fat (this gives the dish a shiny glaze)
• A couple of tablespoons cornflour, made up into a paste
• Unsalted butter for frying
• Vegetable oil
• 150mls milk
• 100g salted butter
• Mashing potatoes, peeled and cut in half
• Carrots, peeled and cut into chunks