Beef curry stew is still an island favorite on plate lunches and potluck gatherings. Hawaiian-Style curry stew is slightly different than the kind that you see in chinese or even japanese restaurants....its our own version of curry stew.
3 pounds of beef stew meat
1 bunch celery
3 Potatoes, cut in 1" squares
1 Onion, sliced
1 small bag miniature carrots
4 tablespoons of Curry powder
Beef broth to cover meat (4-6 cans)
2-3 Tablespoons Hawaiian Salt
1/4 cup shoyu
1/2 block butter
1 small can carnation evaporated milk
1 cup flour
1.5 cups water
In a large hot pot, add oil (4 tablespoons) and turn heat to high. When hot, add meat and hawaiian salt and brown on all sides. Be careful with salt.. you can always add more later. Add enough beef broth to cover meat, add sliced onion and the inner (tender) celery stalks and leaves. Bring to boil, reduce heat to medium high heat for 1 1/2 hours or until meat is tender.
Add remaining celery, carrots and potatoes and cook for (15-20 minutes). Add shoyu,curry powder, butter, cream. Simmer for another 10 minutes.
Mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly add a little at a time to stew stirring briskly to prevent lumps. Add enough flour/water mixture until the desired thickness is reached. Serve over steamed rice.
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