Sous Vide Ground Beef Recipe

This Sous Vide Ground Beef Recipe completely changed the way I cook ground beef at home. If you have ever dealt with dry, unevenly cooked, or bland ground beef, sous vide is the solution you did not know you needed. By cooking ground beef at a precise temperature in a water bath, I get incredibly juicy, evenly cooked meat every single time, with no guesswork and no stress. This method is especially helpful when cooking for family, meal prepping, or making recipes that depend on consistent texture and flavor.

What I love most about this Sous Vide Ground Beef Recipe is its versatility. Once the beef is cooked, it can be used for tacos, spaghetti sauce, casseroles, burgers, rice bowls, or even stuffed peppers. Sous vide locks in moisture and enhances the natural beefy flavor, creating a clean and rich base that you can season any way you like. It also adds an extra level of food safety, which is especially important when cooking ground meat.

This recipe is written for six servings and is perfect for batch cooking. I often prepare a large batch on the weekend, quickly finish it on the stove, and then store portions for busy weeknights. If you value consistency, flavor, and control in your cooking, this Sous Vide Ground Beef Recipe will quickly become a staple in your kitchen.

Ingredients

• 3 pounds ground beef (80/20 recommended for best flavor and juiciness)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil or butter (for finishing)
• Optional seasonings: paprika, chili powder, cumin, Italian seasoning, or taco seasoning

Instructions

Preparation Time and Cook Time

Preparation Time: 10 minutes
Sous Vide Cook Time: 1 hour
Finishing Time: 5–10 minutes
Total Time: About 1 hour 20 minutes
Yields: 6 servings

1. Fill a large pot or sous vide container with water and attach your immersion circulator. Set the temperature to 135°F (57°C) for juicy, tender ground beef. You can increase the temperature to 140°F or 145°F if you prefer a firmer texture.
2. Divide the ground beef into two or three equal portions so it fits easily into vacuum-seal or freezer-safe zip-top bags. Gently flatten each portion into an even layer about one inch thick to ensure consistent cooking.
3. Season the ground beef evenly with salt, black pepper, garlic powder, and onion powder. If you are making a specific dish, feel free to add complementary spices at this stage. This is one reason I love this Sous Vide Ground Beef Recipe because it adapts easily to different cuisines.
4. Place the seasoned beef into vacuum-seal bags or heavy-duty zip-top bags. Remove as much air as possible. If using zip-top bags, use the water displacement method by slowly lowering the bag into the water and sealing it just before it fully submerges.
5. Once the water bath reaches the target temperature, submerge the sealed bags completely. Cook the ground beef for 1 hour. This ensures the meat reaches a safe internal temperature while remaining incredibly moist.
6. After cooking, carefully remove the bags from the water bath. At this stage, the beef is fully cooked but will not have any browning. Open the bags and drain off any excess liquid, reserving it if you want to add extra flavor to sauces or soups.
7. Heat a large skillet over medium-high heat and add olive oil or butter. Transfer the sous vide ground beef to the hot pan and break it apart with a spatula. Sauté for 5 to 10 minutes until lightly browned and caramelized.
8. Taste and adjust seasoning if needed. Your ground beef is now ready to use in any recipe calling for cooked ground beef.

Tips or Variations

One of the biggest advantages of this Sous Vide Ground Beef Recipe is flexibility. You can customize it endlessly depending on what you plan to cook. For taco meat, I add cumin, chili powder, smoked paprika, and a pinch of oregano before sealing the bags. For Italian dishes, I use garlic, basil, oregano, and a touch of red pepper flakes.

If you prefer leaner meat, you can use 85/15 or even 90/10 ground beef. Keep in mind that leaner beef will be slightly less juicy, but sous vide still helps retain moisture better than traditional stovetop cooking. I recommend adding a little olive oil or butter during the finishing step to enhance richness.

This Sous Vide Ground Beef Recipe is also excellent for meal prep. After cooking, you can cool the sealed bags in an ice bath and store them in the refrigerator for up to four days. When ready to use, simply reheat the bag in warm water and finish in a skillet. This saves time and keeps weeknight dinners stress-free.

For burgers, form patties before sealing and sous vide them at the same temperature. Finish with a quick sear on a hot pan or grill to develop a crust. The result is a burger that is evenly cooked from edge to center, with no dry spots.

If you enjoy bold flavors, consider mixing finely chopped onions, minced garlic, or even grated cheese into the ground beef before sealing. Sous vide gently infuses these flavors into the meat, creating a more complex and satisfying result.

Conclusion

This Sous Vide Ground Beef Recipe is one of those techniques that once you try it, you will wonder how you ever lived without it. It delivers consistent, juicy, and flavorful results that are hard to achieve with traditional cooking methods. Whether you are cooking for your family, hosting guests, or planning meals ahead of time, this method gives you confidence and control in the kitchen.

I encourage you to experiment with different seasonings and uses for this recipe. From tacos and pasta sauces to rice bowls and burgers, sous vide ground beef adapts beautifully to almost any dish. If you are looking for a reliable way to upgrade everyday meals, this Sous Vide Ground Beef Recipe is the perfect place to start.