Two measured cups of American-style stew made from leftover mustard-coated sous-vide leg of lamb, onions, garlic, carrots, celery, potatoes, lamb-bone stock, and a Wondra-flour roux.
Prepare & package
Make lamb stock from the bone reserved when preparing the leg of lamb. Combine the cooked leftover lamb with onions, garlic, carrots, celery, potatoes, and the lamb-bone stock. Simmer until the potatoes and vegetables are tender and the flavors have combined. Thicken with a Wondra-flour roux. Cool, measure into 2-cup portions, vacuum-seal, and freeze.
Store & thaw
Keep frozen in the sealed measured 2-cup bag. Thaw in the refrigerator before reheating.
Cook or reheat
Remove the thawed stew from the vacuum bag and transfer it to a microwave-safe bowl. Microwave until fully hot, stirring between intervals so it heats evenly.
Finish & serve
Adjust thickness and seasoning after reheating. Serve as a complete stew or with bread.