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.

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