Sous Vide Pork Stew with White Beans and Rosemary
It has been years since I first tried a stew that incorporated beans — theres 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. Ive 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.
It has been years since I first tried a stew that incorporated beans — theres 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. Ive 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.
- 2 tablespoons vegetable oil
- 1 cup dry white wine
- salt and freshly ground black pepper
- 2 leaves
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 1 pieces
- 1 can white beans drained and rinsed
- 2 cups frozen pearl onions
- 2 large carrots, halved lengthwise and cut into 1/2-inch
- 4 large sprigs fresh rosemary
- Carbohydrate 11.0230243793641 g
- Cholesterol 7.41625000304326 mg
- Fat 5.49318531482098 g
- Fiber 1.03098440146473 g
- Protein 3.81529656514353 g
- Saturated Fat 1.49541504728261 g
- Serving Size 1 1 Serving (192g)
- Sodium 493.46493765601 mg
- Sugar 9.99203997789938 g
- Trans Fat 0.249212546976224 g
- Calories 113 calories
Step-by-step
- Ingredients: 2 tablespoons vegetable oil, 1 cup dry white wine, salt and freshly ground black pepper, 2 bay leaves, 2 tablespoons all-purpose flour, 2 cloves garlic minced, 1 tablespoon unsalted butter, 2 cups chicken stock, 1 lb pork shoulder, 1 can white beans drained and rinsed, 2 cups frozen pearl onions, 2 large carrots, halved lengthwise and cut into 1/2-inch pieces, 4 large sprigs fresh rosemary
- Combine the pork shoulder, carrots, onions, garlic, rosemary sprigs, bay leaves, white wine, and chicken stock in a large bowl.
- Season generously with salt and pepper.
- Divide the mixture evenly between two sous vide bags.
- Seal the bags, removing as much air as possible.
- Place the bags in a water bath set to 145°F (63°C).
- Cook for 7 hours.
- Remove the bags from the water bath and let cool slightly.
- Open the bags and remove the pork and vegetables.
- Shred the pork and return it to the cooking liquid.
- Stir in the white beans.
- If desired, you can thicken the stew by making a roux. To do this, melt the butter in a small saucepan. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in some of the hot stew liquid until smooth. Pour the mixture back into the stew and stir to combine.
- Serve hot.
My Simple Sous Vide Pork Stew
As a busy working mom, finding time to cook a delicious and healthy meal can be a real challenge. Weeknights are often a blur of homework, after-school activities, and the never-ending cycle of laundry. That’s why I've fallen in love with sous vide cooking. It's a game changer! It allows me to prepare incredible meals with minimal effort and maximum flavor. This pork stew is a perfect example.
This recipe is my go-to when I need a comforting, hearty meal that doesn’t require hours of hands-on cooking. I love the ease of it. The pork cooks so incredibly tender in the sous vide, and the white beans add a wonderful creaminess. The rosemary adds a touch of sophistication that elevates this simple stew from ordinary to extraordinary. I usually make a big batch on the weekend and have leftovers for lunches throughout the week – it’s perfect for meal prepping!
What I love most about this recipe:
- Ease of preparation: The prep work is minimal; simply chop the vegetables and toss everything into the bag. The sous vide does all the work, and you simply need to shred the meat when it’s ready.
- Flavor: The slow cooking process allows the flavors to meld beautifully. The pork becomes incredibly tender, and the herbs and spices infuse the stew with a delightful aroma.
- Convenience: The beauty of sous vide cooking lies in its ability to cook for hours without needing any attention, making it perfect for busy schedules. I often start this stew in the morning before leaving for work and come home to a perfectly cooked meal.
- Healthier Option: Using chicken stock and fresh vegetables makes this stew a relatively healthy option compared to many other comfort foods. Plus, the beans contribute fiber, protein, and valuable nutrients.
The secret to achieving perfectly tender pork is in the low and slow cooking method. Sous vide perfectly regulates temperature, ensuring that the pork stays incredibly juicy and succulent. The long cooking time also tenderizes the vegetables, resulting in a smooth, creamy texture. The addition of white beans adds a layer of hearty texture and creamy flavor that balances perfectly with the savory pork and aromatic rosemary.
I find that serving this stew with crusty bread is the perfect way to soak up all the delicious juices. Sometimes, I even add a dollop of sour cream or Greek yogurt for an extra layer of creaminess. No matter how you choose to serve it, this sous vide pork stew is a guaranteed crowd-pleaser. Its perfect for a cozy night in, a family gathering or even a potluck dinner with friends. The versatility of this dish makes it a staple in my kitchen.
This recipe has truly become a cornerstone of my weeknight dinners, allowing me to enjoy delicious, home-cooked meals without sacrificing precious time with my family. I’ve always appreciated quality time with loved ones, so recipes such as this one free up time, allowing me to focus on what matters most.
Give this recipe a try, and I’m confident it will become a favorite in your kitchen, too! Enjoy!
