1

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with warm water between the MIN and MAX marks and set the temperature to 151°F/66°C.

2

Season the meat with salt and pepper and place in 1-gallon zip-lock bag (or use a vacuum-sealing bag).

3

When the water temperature is reached, insert the bags into the water or clip onto the side of the container. If using a zip-lock bag, you may need to add 2 dessert tablespoons in the bag to avoid floating.

4

Cover the container with a lid and set the cooking time to 26 hours. If your container doesn’t have a sous vide-friendly cover, you use cling film to prevent water evaporating.

5

When the time is up, remove the meat from the bag (reserve the juices) and pat-dry with kitchen paper towels.

6

Start cooking the pasta according to package instructions.

7

While the pasta is cooking, heat the oil in a large heavy-bottom skillet over a medium-high heat and add the beef. Cook, turning often, until nicely browned on all sides, about 3 minutes. Using a slotted spoon, transfer to a plate and cover with aluminum foil.

8

Add onions and red pepper to the skillet and cook for 2-3 minutes, or until tender; return meat and reserved juices to the skillet and stir in garlic, tomatoes, oregano, basil, yellow squash, and olives. Cover with a lid, reduce heat to medium and cook for 4-5 minutes, or until the sauce is slightly reduced.

9

Drain the pasta and serve with the beef stew.