A hearty stew full of comforting vegetables in a “island style” tomato based stew. Every household has their version. A dish you will continue to find at your neighborhood take out plate lunch or dine in restaurant. You will prepare this again and again.
4 lbs. beef stew meat or chuck roast, 2-inch cubes
1 c. all purpose flour
1 tsp. salt
½ tsp. freshly ground black pepper
3 TB vegetable oil
4 cloves garlic, crushed
3 large onions, wedges, divided
5 medium potatoes, 1 ½-inch cubes
3 large carrots, 1 ½-2-inch pieces
4 stalks celery, 2-inch pieces
5 c. beef broth
3 c. water
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 TB Aloha shoyu
3 bay leaves
2 dashes Tabasco, as needed
4 TB flour mixed with 1 c. water
In a shallow dish; combine flour, salt and pepper. Lightly dredge meat in mixture. In a large saucepot over medium heat; brown meat in oil. Add garlic and 1 onion; cook 5 minutes. Stir in beef broth, water, tomato sauce, tomato paste, soy sauce, bay leaves and tabasco. Stir well to combine. Bring to a rapid boil. Reduce heat. Cover and simmer 1 hour until beef is tender. Add carrots, celery and remaining 2 onions; cook 10 minutes. Add potatoes; cook an additional 10 minutes until potatoes and vegetables are cooked through and tender. Bring stew back to a boil; stir in flour slurry; stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice. Serves 6-8.
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