Best Sun Oven Mediterranean Beef Stew Recipes

Mediterranean Beef Stew image

Provided by Mrs.Habu

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1 inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally sliced carrots
1 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine, such as cabernet sauvignon
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon fresh coarse ground black pepper
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 ounce) can sliced ripe black olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 251.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 72.6, Sodium 590.9, Carbohydrate 12.4, Fiber 3.2, Sugar 5.3, Protein 27.2

Sun Oven Mediterranean Beef Stew image

Number Of Ingredients 12

1 pound boneless bottom round roast, cut into 1-inch chunks
3 leeks, white and light green parts only, cleaned, halved lengthwise, and sliced
2 teaspoons herbes de provence
3/4 teaspoon salt
6 cloves garlic, minced
1 (28-ounce) can diced tomato with juice
1 cup dry red wine
1 tablespoon olive oil
1/2 pound brown mushrooms, sliced
1/2 cup mixed olives, pitted
3 tablespoons fresh basil, chopped
1 teaspoon orange zest

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.

Nutrition Facts : Nutritional Facts Serves