Beef Stew with Espresso

Instant espresso powder adds depth of flavor to many dishes, from beef stew to chocolate cake.

Sun Oven Espresso Stew


1 onion, sliced

3 carrots, cut into 1-inch pieces

1 turnip, peeled and cut into 1-inch pieces

1 1/2 pounds boneless beef chuck, trimmed and cut into 1-inch pieces

1/2 cup dry red wine

2 tablespoons tomato paste

1 tablespoon instant espresso powder

1 teaspoon packed brown sugar

1 teaspoon dried thyme

salt and pepper to taste


Set Sun Oven out to preheat.

In a large pot, combine the onion, carrots, and turnip. Top with the meat. In small bowl, whisk together the wine, tomato paste, espresso powder, brown sugar, thyme, salt, and pepper. Pour the mixture over the ingredients in the pot.

Cover and cook in the Sun Oven until the meat is fork tender, about 2 hours.

Serve with mashed potatoes, mashed sweet potatoes, or cooked egg noodles.

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