40 lines
892 B
Markdown
40 lines
892 B
Markdown
---
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created: '2026-04-05T05:57:44+00:00'
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id: 496e5e54-05d9-4a33-921b-48694322fe5d
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keywords:
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- hours
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- stew
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- beef
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- fall
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- apart
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- sous
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- vide
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- meat
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- times
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- temperatures
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- tender
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- steak
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- medium-rare
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- medium
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- braise-like
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links: []
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modified: '2026-04-05T05:57:44+00:00'
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summary: This note outlines sous vide cooking temperatures and times for stew meat
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to achieve either tender steak-like results (131-140°F for 36-60 hours) or braised
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textures (156-176°F for 12-24 hours, depending on desired tenderness).
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tags: []
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title: Beef Stew
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---
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Sous Vide Stew Meat Times and Temperatures
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- Tender Steak
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- Medium-Rare: 131°F for 36 to 60 Hours (55.0ºC)
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- Medium: 140°F for 36 to 60 Hours (60.0ºC)
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- Braise-Like
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- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
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- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
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- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC) |