Serves: 8
Total Calories: 225

3 pounds beef stew meat, cut into 1 1/2-inch cubes
salt
ground black pepper
2 to 3 tablespoons vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen green peas, thawed
1/4 cup fresh parsley, minced

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.

Nutritional Facts:

Serves: 8
Total Calories: 225
Calories from Fat: 41

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