---
created: '2026-04-05T05:57:44+00:00'
id: 496e5e54-05d9-4a33-921b-48694322fe5d
keywords:
- hours
- stew
- beef
- fall
- apart
- sous
- vide
- meat
- times
- temperatures
- tender
- steak
- medium-rare
- medium
- braise-like
links: []
modified: '2026-04-05T05:57:44+00:00'
summary: This note outlines sous vide cooking temperatures and times for stew meat
  to achieve either tender steak-like results (131-140°F for 36-60 hours) or braised
  textures (156-176°F for 12-24 hours, depending on desired tenderness).
tags: []
title: Beef Stew
---

Sous Vide Stew Meat Times and Temperatures

- Tender Steak

- Medium-Rare: 131°F for 36 to 60 Hours (55.0ºC)
- Medium: 140°F for 36 to 60 Hours (60.0ºC)

- Braise-Like

- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)