one other thought :
braise's and stew's are delicious. but using s simple step-wise SV will give you more flavorful meat. tender as a braise, but with all the flavor and moisture
still in the meat. that flavorful liquid you get in a stew or braise ( which you turn into fantastic gravy ) with SV most of it stays in the meat.
you just have to use a different method for the gravy -- a vital element of braises and stews.
think about the mouth-feel of a just finished stew/braise. its a bit dry in the mouth. you leave it in the refrig over night, and its better. still a bit dry
but you have all that gravy ! some of the flavorful liquid overnight has returned to the meat. but not as much as using a SV method in the first place.
and SV is attendance-less , as is a braise in the oven. well worth trying. meat does not have to get near 180 to be fork tender.
180 is just a historical number that can be supplanted with more modern cooking techniques.
and your SV/braise is all packed up and ready for a rapid chill and a sojourn in the freezer for another day.
same amout of work approx. for one bag and 10.
