Sous vide cooking has taken home kitchens by storm, and for good reason – it delivers perfectly consistent results without the stress of overcooking. When applied to ground beef, sous vide gives you juicy, tender, evenly cooked meat that’s ideal for tacos, pasta sauce, casseroles, burgers, and weekly meal prep. Unlike stovetop browning, sous vide locks in moisture, prevents dryness, and keeps every bite packed with flavor.

Whether you’re batch cooking for the week or want the most reliable way to prepare ground beef, this sous vide method guarantees amazing results every time. All you need is a vacuum-sealed bag or freezer-safe zip bag, your preferred seasoning, and a sous vide immersion circulator.

Ingredients

• 1 lb (450g) ground beef (80/20 recommended)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tsp onion powder (optional)
• 1 tbsp Worcestershire sauce (optional but recommended)
• Vacuum bag or freezer zip bag

Instructions

1. Preheat your sous vide water bath to 135°F (57°C) for tender, juicy beef or up to 160°F (71°C) if you prefer fully firm and crumbly meat.
2. Season the ground beef with salt, pepper, and optional seasonings. Mix gently to avoid compacting the meat.
3. Transfer beef into a vacuum-sealed bag or zip bag. Flatten evenly for faster and consistent cooking.
4. If using a zip bag, use the water displacement method to remove air before sealing.
5. Submerge the bag in the water bath and cook for 1.5 to 2 hours.
6. Once done, remove the bag and carefully break the meat apart with your hands while still inside the bag.
7. Optional: Sear in a skillet for 2–3 minutes for browned texture and deeper flavor.
8. Use immediately or store in the fridge for up to 4 days, or freeze for 3 months.

Tips or Variations

• For taco meat: Add taco seasoning to the raw beef before sealing.
• For Italian dishes: Add Italian herbs, crushed tomatoes, or marinara after cooking.
• Lean beef works too: Just add 1 tbsp oil or butter to keep it moist.
• Batch cook: Double or triple the recipe and freeze in meal-size portions.
• Want crumbled texture? Cook at 160°F, then pan-sear briefly.

Conclusion

Sous vide ground beef is one of the easiest ways to upgrade everyday meals with richer flavor and better texture. Whether you’re preparing tacos, sloppy joes, chili, or meal prep bowls, this method saves time while offering restaurant-level results. Give it a try, and you may never cook ground beef any other way again!

Let me know in the comments how you used yours — and don’t forget to share this recipe with a fellow sous vide fan!