Beef stew in tomato sauce with vegetables (Sous-Vid Steba SV-1)

Beef stew in tomato sauce with vegetables (Sous-Vid Steba SV-1)

Category: Fish dishes

Ingredients
Beef slices
Tomato sauce with vegetables
Tomatoes	300 g
Red bell pepper	100 g
Onion	150 g
Parsley	50 g
Vegetable oil	30 g
Sour cream	50-60 gr
Salt pepper	Taste

Cooking method

• Take the beef and cut into medium pieces for the stew. Rinse well and leave in a bowl to drain.
• Cooking the sauce:
• Here is an option for Thermomix
• Grind the greens for 5 sec / Sk 8, put them out.
• Chop the onion 5 sec / Sk 5, add the rast. butter and sauté for 7 minutes / Varoma / Sc. 1. Add tomatoes, bell peppers, salt, black pepper to the onion and grind
• 10-20 sec / Sc. 5.
• Simmer for 15 min / 100 ° C / Sc. 2 without MCH.
• Add sour cream, herbs, boiling water as needed and cook for 2 min / 100 ° C / Sc. 1. Beat the sauce 15-20 sec / cc. 5 s MC.
• And for a blender and a frying pan.
• Chop the onion finely or chop it in a blender. Saute with butter for 7-10 minutes.
• Cut tomatoes into slices, pepper into slices and put everything in a blender bowl and grind, almost to porridge, but almost !!!
• Add to the onion, salt, pepper and simmer for 15 minutes with the lid open so that the excess liquid evaporates.
• Then add sour cream and chopped greens in a blender and simmer for another three minutes and stir.
• Then beat with an immersion blender.
• This is the sauce that turns out
• 
• Chop the leeks (quantity optional) and stir in the raw meat.
• Transfer to a saucepan and pour over our sauce. Stir and let stand for 10-15 minutes.
• 
• So far we have prepared a bag for vacuum. I got 2 bags of meat
• They put everything in Su-Vidnitsa, poured warm water from the tap and turned on the time for 4.5 hours, temperature 65 gr.
• And here is the result)
• Do not pull it out right away, but let the meat reach after turning off and cool down
• We get the stew
• 
• Here you can see a section of meat
• 
• Bon Appetit everyone)

Time for preparing:

3.5 hours

Cooking program:

Sous vide, blender

Masha, did I understand correctly that the sauce with vegetables is prepared separately, the meat separately and then everything (ready-made) is combined?

We prepare the sauce separately and then put raw meat into it and pack it in a bag. And we put it in sous-vide and cook)

Masha, thank you!

Masha You are an inventor! So many goodies! Here's a question! And if we put the vacuumized products into our Cube and set the temperature, will the result be the same or does Su-vid have a specific pile?

Marin, I haven't tried it in a cube, but if you only try it in a Teflon bowl, it has more thermal conductivity.
You try why not. The main thing is to set the time correctly.
Here comrade Man also wants to try sous-vid cooking in a cube))

Marin, I haven't tried it in a cube, but if you only try it in a Teflon bowl, it has more thermal conductivity.
You try why not. The main thing is to set the time correctly.
Here comrade Man also wants to try sous-vid cooking in a cube))

Thank you! I will definitely try!

Masinen, tell me, when vacuuming a product with a liquid, the liquid does not strive to be drawn out of the bag? I have the same packer as you have, there is a selection button - dry or wet, but the liquid sometimes tries to stretch out in the process and prevent the package from being sealed. How do you deal with this?

Annnita, I choose the wet function on the machine. Then I wipe the edges inside the bag with a napkin so that it is dry. And I put the edges in the camera. And I press the big button vacuum + seal and that's it.It starts pumping out the air until the liquid goes out, as soon as the liquid is pulled, then the apparatus begins to solder the package.
The main thing is that the edges of the package are dry !!!

And in some cases I put a paper napkin on top, rolled over the entire width of the bag, close to the place of soldering, then the excess moisture goes first into the napkin. The napkin does not touch the product, although it is there all the time of preparation.

In general, it should not suck in moisture, because when the Wet function is on, the pump does not work, as it says in the instructions,

What yummy. So now I'm thinking how to be without this sous vid. I have to run and buy, otherwise I won't sleep. Such recipes you have are awesome. I've only been cooking in the staff for a few days, and now this magic device. Tell me please, does he also need to buy a vacuumator? Now I need to read this Temko somewhere

[RinaPetit]

RinaPetit, yes, a vacuum apparatus is needed, without it a real sous-vide will not work)