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Local Style Beef Stew
A hearty stew full of comforting vegetables in a “island style” tomato based stew. Every household has their version. This Local Style Beef Stew is a dish that you will continue to find at your neighborhood take out plate lunch or dine in restaurant. You will prepare this again and again.
Ingredients
- 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
Instructions
- 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.
How To Serve:
- Serve on plates over steaming hot white rice. Serves 6-8.
Nutrition
Calories: 850kcalCarbohydrates: 77gProtein: 79gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 187mgSodium: 1387mgPotassium: 2252mgFiber: 8gSugar: 7gVitamin A: 6148IUVitamin B1: 1mgVitamin B5: 2mgVitamin C: 44mgCalcium: 148mgIron: 10mg
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