Sous Vide Goulash with Paprika

Method

1. Prepare a sous vide water bath and set to 71°C (160°F).
2. In a large bowl, season beef chuck with salt and pepper, then sear in a hot skillet with olive oil until browned on all sides.
3. In a separate container, mix paprika, minced garlic, and tomato paste. Add chopped onions and carrots, then transfer to a vacuum-sealed bag with the seared beef.
4. Seal the bag using a vacuum sealer and submerge in the sous vide water bath. Cook for 24 hours.
5. After cooking, remove the bag and let it rest for 10 minutes.
6. While the beef is cooking, prepare the potatoes by peeling and cutting into cubes.
7. Once the beef is done, open the bag and transfer the contents to a pot. Add the potatoes and bay leaves, then simmer on the stove until the potatoes are tender, about 20 minutes.
8. Season with additional salt and pepper as needed before serving.
9. For ground meat, check a minimum internal temperature of 71°C (160°F) and rest for at least 2 minutes before serving.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.