Searing meat after you’ve cooked it sous vide is a great way to finish it off: not only does that lovely char give it a great taste, but it improves the appearance of the meat ten-fold.
This helpful infographic from Sousvidetools.com shows you exactly how to sear meat, from which equipment to use, to the ideal temperature and the various different methods, whether that’s in the pan, under the grill, by torching it or even in a panini maker!
It also explains a little bit about the science of the Maillard reaction, which is what gives seared meat that wonderful caramelised crust.
Discover here one of our favourite slow-cooked beef stew recipes, for those that have a whole day to wait for it to be ready. But do not also forget to browse our other four top beef stew recipes from around the world.