Beef Stew with Parsnips

Method

1. 01

   Peel and slice the parsnips and carrots about 1/4 of a inch thick.

2. 02

   Cut the potatoes into 1/2 inch dice Toss those and the water and diced onion stalk into a casserole dish and put out in a solar oven, rotating occassionally for about 2 hours, until the parsnips are tender, adding the TVP in about 1 hour in.

3. 03

   Drain the broth and reserve in a bowl while you melt the butter in a saucepan on the stove.

4. 04

   Stir in the flour and cook for about 3-4 minutes.

5. 05

   Slowly mix in portions of the hot broth until you get a thick stew base.

6. 06

   Mix everything together and then place it back into the casserole.

7. 07

   When you are ready to eat, preheat the solar oven for about 30-45 minutes and then put the casserole in it for about 1 hour, rotating as the sun moves.