SOLAR BEEF STEW
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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