Sun Oven Beef Stew

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.

Step-by-step Directions on Making Beef Stew in the Sun Oven

Step 1) Set Sun Oven out to preheat.

Step 2: Place meat in a large bowl. Sprinkle with 1 ½ teaspoons salt and 1 teaspoon
pepper; toss to coat. Heat 2 tablespoons of oil over medium-high heat in a large Dutch oven. Brown the meat in two batches, adding an additional tablespoon of oil, if necessary. Transfer meat to a platter.

Step 3) 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 Sun Oven.

Step 4) Cook until meat is tender, 2 ½ to 3 hours. (Stew can be cooled at this point,
covered and refrigerated up to 3 days.)

Step 5) Before serving, steam carrots until just tender. If serving the stew the same day
the carrots can be cooked alongside the stew in a pouch made of parchment paper. Add pouch to the Sun Oven approx. 30 minutes prior to the end of the stew’s cooking time.

Step 6) 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.