The stacking pots that come with the Sun Oven accessory package are ideal for preparing this stew. If you don’t have them, or any other stackable pots, the carrots can be cooked in the same pot as the meat. Add them towards the end of the cooking time so they don’t get too mushy. I like to cook them separately so they retain their color.

Double-Decker Sun Oven Beef Stew


1 cup all-purpose flour

2 teaspoons salt

2 tablespoons vegetable oil

2 pounds beef stew meat, trimmed of fat and patted dry

2 medium russet potatoes, peeled and cut into chunks

1 large onion, sliced

2 cloves garlic, minced

1 bay leaf

2 sprigs thyme

2/3 cup strong brewed coffee

1 1/2 cups water, beer, or wine

2 carrots, cut into large pieces

1 cup frozen peas


Set Sun Oven out to preheat.

Combine the flour and salt in a large plastic bag. Add the meat in batches and shake until evenly coated. Heat the oil in a large frying pan over medium-high heat. Working in batches add the meat and cook until brown on all sides. Transfer the meat to a pot and add the potatoes, garlic, bay leaf, and thyme.

Pour the coffee into the frying pan. Use a wooden spoon to scrape off any browned bits. Pour the coffee into the pot with the meat and vegetables. Add the water. Cover and cook in the Sun Oven until the meat is very tender, about 2 hours.

In a separate pot with a steamer insert, add 1/2 cup water and the carrots. About 1/2 hour before the stew is ready stir stack the pot with the carrots on top of the pot with the stew. When the carrots are tender stir them into the stew with the peas. Continue cooking for another 5 to 10 minutes until the peas are tender.

Makes 4 servings.

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