A hearty solar simmered stew with a chunk of crusty bread makes a perfect fall dinner.
Autumn Beef Stew
2 tablespoons vegetable oil, divided
1 1/2 pounds beef stew meat, cut into chunks and patted dry
1/2 cup flour
1/2 cup dry red wine
1 onion, chopped
1 1/2 cups pie pumpkin or sweet potatoes, seeded, peeled, and cubed
2 small red potatoes, peeled and cubed
1 small turnip, peeled and cubed
1 cup acorn squash, seeded, peeled, and cubed
3 cups beef broth
1 can (14 1/2-ounces) diced tomatoes, with their juices
2 bay leaves
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Set Sun Oven out to preheat.
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Put the flour in a large plastic food storage bag. Add the beef, close the bag, and shake to coat. Working in batches and adding oil as needed, brown the beef, transferring it to a plate as it browns. Pour the wine into the Dutch oven stirring constantly with a wooded spoon to scrape up any browned bits. Stir in the remaining ingredients, onion through clove. Return the beef with any accumulated juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the beef is very tender, 2 to 3 hours.
Makes 6 servings.