Like most stews this one is better the next day. The carrots and peas are added in just before serving; that’s why there aren’t any in my picture.
Solar Beef Stew with Carrots and Peas
3 pounds stew beef, cut into 1 1/2-inch cubes
ground black pepper
2 – 3 tablespoons vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen peas, thawed
1/4 cup fresh parsley, minced
Set Global Sun Oven® out to preheat.
Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large dutch oven; brown meat in two batches adding an additional tablespoon of oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until softened, about 5 minutes. Reduce heat to medium and add garlic; continue to sauté for another minute. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits. add chicken broth, bay leaves, thyme and meat. Cover and place in GSO®. Cook until meat is tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
Before serving, steam carrots until just tender. If serving the stew the same day the carrots can be cooked along side the stew in a pouch made of parchment paper. Add pouch to GSO® approx. 30 minutes prior to the end of the stew’s cooking time. Add steamed carrots and uncooked peas to the fully cooked stew; cover and let stand about 5 minutes. Stir in parsley. Serve with mashed potatoes.
Makes 6 to 8 servings.