This stew is best when paired with a good crusty bread or some soft polenta to soak up the flavor packed juices. Any leftovers can be frozen for a quick week-night meal.
Sun Oven Mediterranean Beef Stew
1 pound boneless bottom round roast, cut into 1-inch chunks
3 leeks, white and light green parts only, cleaned, halved lengthwise, and sliced
2 teaspoons herbes de Provence
3/4 teaspoon salt
6 cloves garlic, minced
1 (28-oz) can diced tomatoes with juice
1 cup dry red wine
1 tablespoon olive oil
1/2 pound brown mushrooms, sliced
1/2 cup mixed olives, pitted
3 tablespoons fresh basil, chopped
1 teaspoon orange zest
Set Global Sun Oven out to preheat.
Combine the beef, leeks, herbes de Provence, 1/2 teaspoon of the salt, and all but 1 teaspoon of the garlic in a large pot. Add the tomatoes and wine; mix well. Cover and cook in GSO until the beef is fork tender, 2 to 3 hours.
About 30 minutes prior to serving, heat the oil in a large skillet over medium-high heat. Add the mushrooms, the reserved garlic, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown and any liquid evaporates, about 5 minutes. Stir the mushrooms and olives into the pot in the GSO. Cover and continue cooking until the mushrooms are tender, about 20 minutes.
Combine the basil and orange zest in a small bowel; sprinkle over each serving.
Makes 6 servings.