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Yield: 4-6 servings

Prep Time: 15 minutes

Sous Vide Cooking Time: 26-30 hours 

Recipe Type: Main, Beef

Cuisine:  Mediterranean


This filling Mediterranean-flavored succulent beef and pasta dish is perfect for a midweek meal that everyone will enjoy. 

  • 1lb/450g lean beef, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped 
  • 1 sweet red pepper, deseeded and diced
  • 2 cloves garlic, crushed
  • 1 (14.5oz/430g) can diced tomatoes
  • 1 teaspoon dried oregano
  • ¼ cup fresh basil, shredded 
  • 1 yellow squash or zucchini, sliced lengthwise and cut into ½-inch pieces
  • 1/3 cup olives, pitted and sliced
  • 1 packet (12-oz/340g) pasta of choice



      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. 



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





      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. 


      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.



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



      Start cooking the pasta according to package instructions. 





      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.




      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.   


      Drain the pasta and serve with the beef stew. 








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