Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Set up water bath for sous vide and preheat to 140°F (60°C) according to manufacturer’s directions.
Pat beef dry with paper towel and season with ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Heat 1 tbsp (15 mL) of the oil over medium-high heat in a large skillet. Brown beef, in 2 batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. With slotted spoon, transfer to a bowl. Set aside.
Add remaining oil to skillet and reduce heat to medium-low. Add onion, carrots, parsnips, rosemary and ¼ tsp (1 mL) each salt and pepper. Cook, stirring, for about 8 minutes or until onions are softened. Add to beef in bowl. Pour beer and tomato paste into skillet and bring to a boil, scraping up brown bits from bottom of pan. Remove from heat.
Add beef and vegetable mixture to a large bag for sous vide (vacuum, sealable freezer or reusable silicone). Pour in beer mixture. Remove as much air as possible and seal the bag using vacuum sealer.
Immerse bag in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bag above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 14 hours, replenishing water as necessary.
Remove the beef from the water bath. Open bag and pour stew into a large saucepan. Bring to a simmer over medium heat, stirring often, just until piping hot. Serve in warmed bowls.