There’s nothing like a hearty stew on a cold night. And like most stews, this one is even better the next day.
Provençal Beef Stew
3 tablespoons olive oil
4 ounces salt pork or thick cut bacon, diced
2 pounds beef stew meat, cut into chunks, patted dry with paper towels
1 large onion, chopped
2 carrots, sliced
2 tomatoes, peeled, seeded, and chopped
2 teaspoons tomato paste
2 cloves garlic, minced
1 cup dry red wine
2/3 cup beef broth or stock
1 bouquet garni, (sage, thyme, basil or herbs of choice)
1 small onion, peeled and studded with 2 cloves
grated zest and juice of 1/2 orange
1 tablespoon flat-leaf parsley, chopped
salt and pepper to taste
Set Sun Oven out to preheat.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the salt pork and cook, stirring often, until browned, about 5 minutes. Use a slotted spoon to transfer the pork to a large pot. In the same skillet, working in batches, brown the meat on all sides, transferring it to the pot as it browns. Add oil as needed. Add the chopped onion to the skillet and cook, stirring often, until soft, about 4 minutes. Add the carrot and continue cooking until just softened, about 4 more minutes. Stir in the tomatoes and the garlic. Pour the wine and broth over the meat in the pot. Add the onion studded with the cloves and the bouquet garni. Add the vegetable mixture from the skillet. Cover and transfer the pot to the Sun Oven. Cook until the beef is very tender, 2 1/2 to 3 hours. Remove and discard the bouquet garni and the whole onion. Stir in the orange zest and juice. Season with salt and pepper.
Makes 4 to 6 servings.