Sous Vide Carbonade Flamande with Onions and Broccoli

Method

1. 1. Season the beef chuck with salt and pepper and place in a vacuum-seal bag with garlic, onions, and a splash of red wine.
2. 2. Seal the bag using a vacuum sealer and submerge in a water bath set to 63°C (145°F) for 24 hours.
3. 3. While the beef is cooking, sauté the bacon until crispy, then set aside.
4. 4. In a separate pot, cook the onions, garlic, mushrooms, carrots, and celery in the bacon fat until softened.
5. 5. Add the beef broth and red wine to the pot, bring to a boil, then reduce heat and simmer for 30 minutes.
6. 6. Once the beef is done, remove from the bag and sear briefly in a hot pan to develop a crust.
7. 7. Add the seared beef to the pot with the sauce and cook for another 15 minutes.
8. 8. Add broccoli and cook for 5 more minutes.
9. 9. Serve with a side of crusty bread.