SmokinAl
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Well I wasn't sure where to post this so since it's mainly a beef dish I put it in beef. We make this all the time in the winter, when chuck roasts go on sale. Only this time we decided to SV the chuck & add it to the stew at the end, so it wouldn't over cook the meat. Here is the original recipe that we loosely followed, but it has all the ingredients in it. I just took a photo of it out of Judy's cookbook, rather than typing it all down. The VVVVVG under the servings is our rating system.V=very.
Here is the chuck, the normal cost around here is usually at least $5.99 lb.
I rubbed the chuck down with SPOG.
Put it in a vac bag.
And filled up the Cambro.
While it was filling I double sealed the bag.
And heated up the water.
I have to thank Bear for doing the legwork on this, he has been experimenting with different times & temps with his SV. So I used his numbers. 133 degrees for 21 hours.
All set up & now we wait.
Fast forward to the next day & here are the ingredients for the stew. I probably forgot to put something up here, but it's all in the ingredient list in the recipe.
It's been 21 hours & the meat is done.
I took it out of the SV, but left it in the bag & put it in a pan.
Then added ice to stop the cooking process.
Next we put all the ingredients for the stew together & put them in the oven to cook for a couple of hours.
In the meantime I cubed up the chuck. I have to say the meat was incredible, thanks again Bear for figuring out the time & temp. If you would have blindfolded me & gave me a sample of the meat I would have said it's one of the best ribeyes I have ever tasted.
After cubing it up, we browned it for just a minute or so.
Then it went into the stew.
Next step is de-glazing the pan with some red wine.
Have to get all that good stuff off the bottom, then that goes into the stew.
Now into a 200 degree oven just to get the meat & stew flavors to marry, but try not to cook the meat anymore.
After about 1/2 hour it's done & ready to eat!
Judy like hers with the garlic mashed potato's on the side!
I like mine with the stew on top of the potato's.
All I can say about this stew is the meat was the real show stopper. It was like having beef stew with chunks of filet mignon in it. I hardly ever have seconds, but I had 2 full plates of this for dinner last night. I think I may go back to the store & pick up a couple of more chucks for the freezer, cause the sale goes thru Wed. & I know that I will be making this again real soon!!!
Thanks for looking guys!
Al
Here is the chuck, the normal cost around here is usually at least $5.99 lb.
I rubbed the chuck down with SPOG.
Put it in a vac bag.
And filled up the Cambro.
While it was filling I double sealed the bag.
And heated up the water.
I have to thank Bear for doing the legwork on this, he has been experimenting with different times & temps with his SV. So I used his numbers. 133 degrees for 21 hours.
All set up & now we wait.
Fast forward to the next day & here are the ingredients for the stew. I probably forgot to put something up here, but it's all in the ingredient list in the recipe.
It's been 21 hours & the meat is done.
I took it out of the SV, but left it in the bag & put it in a pan.
Then added ice to stop the cooking process.
Next we put all the ingredients for the stew together & put them in the oven to cook for a couple of hours.
In the meantime I cubed up the chuck. I have to say the meat was incredible, thanks again Bear for figuring out the time & temp. If you would have blindfolded me & gave me a sample of the meat I would have said it's one of the best ribeyes I have ever tasted.
After cubing it up, we browned it for just a minute or so.
Then it went into the stew.
Next step is de-glazing the pan with some red wine.
Have to get all that good stuff off the bottom, then that goes into the stew.
Now into a 200 degree oven just to get the meat & stew flavors to marry, but try not to cook the meat anymore.
After about 1/2 hour it's done & ready to eat!
Judy like hers with the garlic mashed potato's on the side!
I like mine with the stew on top of the potato's.
All I can say about this stew is the meat was the real show stopper. It was like having beef stew with chunks of filet mignon in it. I hardly ever have seconds, but I had 2 full plates of this for dinner last night. I think I may go back to the store & pick up a couple of more chucks for the freezer, cause the sale goes thru Wed. & I know that I will be making this again real soon!!!
Thanks for looking guys!
Al
