Prep Time: 30 minutes
Cooking Time: 10 hours
Serving: 4-6
Ingredients:
2 lbs lamb shoulder, cut into 1-inch cubes
1 can diced tomatoes
1 can cannellini beans, drained and rinsed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
4 garlic cloves, minced
2 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
Directions:
Preheat your sous vide machine to 180°F (82°C).
In a large bowl, combine the lamb cubes with the diced tomatoes, cannellini beans, chopped carrots, chopped celery, chopped onion, minced garlic, chicken broth, dried thyme, dried oregano, salt, and pepper.
Divide the mixture evenly among four vacuum-sealed bags.
Seal the bags using a vacuum sealer.
The sealed bags should be placed in the hot water bath and cooked for 10 hours.
Remove the bags from the water bath after ten hours, then carefully remove the lamb stew within.
Serve the hot lamb and bean stew over mashed potatoes or with crusty bread.
Enjoy your mouthwatering lamb and bean stew that was perfectly cooked with sous vide!