ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served to friends at a cozy spring dinner party in the ChefSteps kitchen. Our menu description: Beef Bourguignon. Charred scallion. Turnip. 


But really, what&#39;s in there? Impossibly tender, sous vide–cooked beef chuck drizzled with rich demi-glace and plated alongside a medley of baby root vegetables. 


Plating suggestion: A white bowl-plate


Pair with: 2011 Chevillon Nuits-Saint-Georges “Vieilles Vignes” Pinot Noir


Wine note: Chevillon is a benchmark producer of the Nuits-Saint-Georges appellation in the Burgundy region of France. This pinot noir is nutty and brooding, with classic pinot aromas.About the dish: Around the time we presented our Spring Tasting Menu, we were working on an update to our <a href="https://www.chefsteps.com/classes/sous-vide-beyond-the-basics">Cooking Sous Vide: Beyond the Basics</a> class. One of the recipes we included in the update was a leveled-up version of boeuf bourguignon. We cook the meat sous vide, then encase it in a shiny black crust made of Scallion Ash and serve it alongside a pretty pile of baby vegetables sourced from the Chef’s Garden in Ohio. Once we’d dialed in the dish, we realized it would make the perfect showstopper for this spring meal. <a href="https://www.chefsteps.com/classes/sous-vide-beyond-the-basics">To access this recipe, you’ll need to enroll in the class</a>, but trust us, it’s worth it to discover all the amazing things you can do with sous vide. In addition to the aforementioned update, we’ve got a set of seriously delicious, easy fish recipes.