Like most beef stews, this one is much better the next day. Store it in the refrigerator overnight then gently reheat it either in the Sun Oven or stove top. Serve it with a good, crusty bread.
Sun Oven Beef Stew with Wine
1 pound beef stew meat
2 tablespoons butter
Kosher salt and freshly ground pepper
2 carrots, peeled and cut into chunks
1 large onion, diced
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup beef broth
1 cup dry red wine
1/2 cup canned crushed tomatoes
1 sprig rosemary
1 medium russet potato, peeled and cut into chunks
Set Sun Oven out to preheat.
Pat meat dry with paper towel and season with salt and pepper.
Heat the butter in a Dutch oven over medium until it starts to brown. Add the meat and turn up the heat. Brown the meat on all sides, about 8 minutes.
Transfer the meat to a plate. Turn the heat back down to medium and stir in the onions and carrots. Cook until the onions are translucent, about 4 mintues. Stir in the garlic then the flour.
Return the beef to the pot with the potatoes. Pour the broth, and wine over the stew. Stir in tomatoes and add the rosemary.
Cover and transfer to the Sun Oven. Cook until the beef is very tender, about 2 hours. Discard the rosemary before serving.
Makes 4 to 6 servings.