Sous Vide Pork Stew with White Beans and Rosemary

It has been years since I first tried a stew that incorporated beans — there’s something about the way the beans thicken the stew that made me love the technique. This stew is a natural for sous vide cooking, and is absolutely sure not to disappoint. I've set the cooking time at 7 hours, but you could easily put this stew on in the morning before work and let it cook all day. Splitting the stew into two bags for sous vide cooking makes it easier to handle — just make sure each bag has a bay leaf and 2 rosemary sprigs. Note: This stew keeps well for up to 4 days in the refrigerator. Just heat through to serve.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:30

Recipe Time: 07:00

Temperature : 140F / 60C

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 (2-pound) pork loin, trimmed and cut into 1 inch pieces
• Salt and freshly ground black pepper
• 2 cups frozen pearl onions
• 2 large carrots, halved lengthwise and cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups chicken stock
• 1 (15-ounce) can white beans, drained and rinsed
• 4 large sprigs fresh rosemary
• 2 bay leaves

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add pork and season with salt and pepper. Cook until well browned, 5 to 7 minutes.
3. Add the onions and carrots to skillet and cook until vegetables start to soften, about 5 minutes.
4. Stir in garlic and cook 1 minute more. Sprinkle into skillet and stir to coat. Cook 2 minutes, stirring constantly.
5. Add wine and bring to a rapid simmer, scraping up the good browned bits from the bottom of the skillet.
6. Stir in stock, beans, rosemary, and bay leaves and remove from the heat.
7. Divide stew between 2 zipper lock bags. Make sure that each bag contains 2 rosemary sprigs and 1 bay leaf. Seal the bags using the water immersion technique.
8. Place the bags in the water bath and set the timer for 7 hours, or up to 10 hours.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Transfer the stew to a serving bowl and garnish with chopped fresh rosemary. Serve.