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

Ingredients

3 pounds stew beef, cut into 1 1/2-inch cubes

salt

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.

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