24 lines
747 B
Markdown
24 lines
747 B
Markdown
---
|
|
created: '2026-04-05T05:57:44+00:00'
|
|
id: 496e5e54-05d9-4a33-921b-48694322fe5d
|
|
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) |