Sun Oven stews are exceptionally tasty. If you can’t find lamb, beef will work in this recipe but the flavor won’t be the same.
Solar Stew with Lamb
1 pound boneless leg of lamb, trimmed and cut into 1 1/2-inch pieces
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
1 (14 1/2-ounce) can crushed tomatoes with their juices
1/2 cup water
2 large potatoes, peeled and cut into 3/4-inch cubes
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Set Sun Oven out to preheat.
In a large bowl, toss the lamb with the flour. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, transferring it to a plate as it browns. Lower the heat to medium and add the remaining oil, onion, carrot, celery, and garlic; cook until the vegetables begin to soften. Add the wine, stirring to scrape up the browned bits. Return the lamb with its juices to the Dutch oven. Add the tomatoes, water, potatoes, green beans, thyme, salt, and pepper, stirring to combine. Cover and transfer to the Sun Oven. Cook until the lamb is tender, 2 to 3 hours.
Makes 4 servings.