I've been requested to provide the recipe for the Caribbean Beef Stew that I posted last week, with my modifications for a solar cooker. It is from the Oct. 2014 issue of Food Network Magazine on p. 114.
1.5 lbs cubed beef stew meat
1 T. all-purpose flour
2 t. curry powder
1/2 t. ground allspice
salt and pepper to taste
2 large sweet potatoes, peeled and cut into 2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 13-14 oz can coconut milk
2 T. finely chopped peeled ginger (I used powdered)
juice of 1 lime
4 scallions, sliced
2 c. cooked white rice, for serving (I did not use)
1. Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt, and 1/2 teaspooon pepper in a medium bowl; transfer the beef to a black pot with a lid. Add the sweet potatoes and red bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef in the pot. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
2. Place in preheated solar oven for about 2-3 hours, or until sweet potatoes are to desired softness. I had it in my solar oven for about this long at an average of 300 degrees F.
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