It's easy to get overwhelmed by all the options and choices available. Surprisingly, there are quite a few choices, especially when you get away from the standard English language search. I built my own system, but I don't recommend that unless you'pretty comfortable with working with electronic components - I fried three PID controllers before I got it right.
Ok, I'm rambling... You're a newbie sous vide experimenter. First, read the first seven chapters (free) that Jason is giving away. Second, check out the references give, especially the explanatory guides about the process and the safety considerations. Third, decide if you're a tinkerer or just want something that works ***This is a really important point. If you're a tinkerer, make a system yourself, it's easy enough with a bit of diligence and care. If you're not, set yourself a but get and decide if you're into this as an experiment or feor the long term - I believe that once you get the swing of things, you'll be proudly making the best, tenderest meats for your friends and family that they've ever had. As such, you have three "English" choices, Sous Vide Magic, Sousvide Supreme (there's a midi now) or any one of the excellent immersion circulators or heated water baths.
Having decided on you water oven, the next thing is what do you want ot cook. By far the simplest and easiest to experiment with, from the start is 'whatever is in your fridge.' Failing this, try the beef. Why? Well, if you have the free chapters, you also have a ready reference for playing with beef. Eggs are also good, from the perspective of trying them out and seeing if you like the texture. Personally, I do, but many don't.
Whatever you cook, take care to present it well, regardless of wether it is for yourself or for others - presentation is an essential part of the eating and enjoyment experience. All in all, be mindful of the safety issues, experiment, and have fun, but don't stop at one peice of meat that you're sure you didn't quite cook right, keep trying until you're happy with the result.
All the best for the Xmas and New Year season.
Yours in Sous Vide