Sun Oven Mediterranean Beef Stew Recipes

SUN OVEN MEDITERRANEAN BEEF STEW

Steps:

• Set Global Sun Oven out to preheat. Combine the beef, leeks, Herbes de Provence, 1/2 teaspoon of the salt, and all but 1 teaspoon of the garlic in a large pot. Add the tomatoes and wine; mix well. Cover and cook in GSO until the beef is fork tender, 2 to 3 hours. About 30 minutes prior to serving, heat the oil in a large skillet over medium-high heat. Add the mushrooms, the reserved garlic, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown and any liquid evaporates, about 5 minutes. Stir the mushrooms and olives into the pot in the GSO. Cover and continue cooking until the mushrooms are tender, about 20 minutes. Combine the basil and orange zest in a small bowel; sprinkle over each serving.

MEDITERRANEAN BEEF STEW

Steps:

• Heat oil in large Dutch oven over medium-high heat.
• Add beef and cook for 5 minutes, browning all sides.
• Remove meat from pan.
• Add mushrooms, carrots, onion, celery and garlic to the pan.
• Cook 5 minutes, stirring occasionally.
• Return beef to the pan.
• Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
• Bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Stir in olives and cook for 30 minutes or until beef is tender.
• Discard the bay leaves.
• Stir in vinegar and sprinkle with parsley.

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL

Steps:

• Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
• Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
• Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
• Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

SUN OVEN MOROCCAN LAMB STEW

Steps:

• Set Global Sun Oven out to preheat Heat the oil in a large dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned; about 6 minutes. Remove from heat and stir in the garlic, cumin, paprika, coriander, salt, and cayenne. Using a slotted spoon, transfer lamb and spice mixture to a plate. Place the onion and carrots in the Dutch oven. Return the lamb mixture with any juices to the Dutch oven on top of the carrots and onions. Place the squash and tomatoes on top of the lamb. Pour the broth over the lamb and vegetables. Cover and cook in GSO until the lamb is fork tender; 3 to 4 hours. About 20 minutes before you're ready to eat, gently stir in the peas, olives, and lemon juice and leave the stew in the GSO until heated through. Serve with couscous

SUN OVEN BEEF STEW

Steps:

• 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 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. 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 alongside 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.

SUN OVEN MEDITERRANEAN PORK STEW

Steps:

• Set Sun Oven out to preheat. Heat the oil in a Dutch oven over medium high heat. Working in batches add the pork and brown on all sides, transfer browned meat to a plate. Pour in the wine and stir, scraping up the browned bits. Add the onion and the peppers and cook, stirring often, until just beginning to soften, about 5 minutes. Stir in the garlic. Return the pork to the Dutch oven. In a medium bowl, combine the tomatoes, broth, marmalade, oregano, fennel seed, pepper, and red pepper flakes. Pour the tomato mixture over the pork and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. In a small bowl, whisk together the cornstarch and water until smooth, slowly stir it into the stew. Replace the cover and continue cooking until the stew thickens, about 30 minutes. This step can be done in the Sun Oven or later in the day on the stovetop.

DOUBLE-DECKER SUN OVEN BEEF STEW

Steps:

• Set Sun Oven out to preheat. Combine the flour and salt in a large plastic bag. Add the meat in batches and shake until evenly coated. Heat the oil in a large frying pan over medium-high heat. Working in batches, add the meat and cook until brown on all sides. Transfer the meat to a pot and add the potatoes, garlic, bay leaf, and thyme. Pour the coffee into the frying pan. Use a wooden spoon to scrape off any browned bits. Pour the coffee into the pot with the meat and vegetables. Add the water. Cover and cook in the Sun Oven until the meat is very tender, about 2 hours. In a separate pot with a steamer insert, add 1/2 cup water and the carrots. About 1/2 hour before the stew is ready stir stack the pot with the carrots on top of the pot with the stew. When the carrots are tender stir them into the stew with the peas. Continue cooking for another 5 to 10 minutes until the peas are tender.