Serves: 6
Total Calories: 105

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

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.

Nutritional Facts:

Serves: 6
Total Calories: 105
Calories from Fat: 20

More Recipes from the Sun Oven Cooking Cookbook:
Solar Beef Stew
Sun Oven Mediterranean Pork Stew
Sun Oven African Squash and Lima Bean Soup
Sun Oven Kale, Sweet Potato, and Chickpea Stew
Sun Oven Lentil Stew
Sun Oven Mediterranean Beef Stew
Sun Oven Moroccan Lamb Stew