Sous Vide Pork Stew with White Beans and Rosemary
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 ...
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Ingredients for 8
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
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
Add the onions and carrots to skillet and cook until vegetables start to soften, about 5 minutes.
Stir in garlic and cook 1 minute more. Sprinkle into skillet and stir to coat. Cook 2 minutes, stirring constantly.
Add wine and bring to a rapid simmer, scraping up the good browned bits from the bottom of the skillet.
Stir in stock, beans, rosemary, and bay leaves and remove from the heat.
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.
Place the bags in the water bath and set the timer for 7 hours, or up to 10 hours.
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.