It’s a rainy day here on the western slope of Colorado and I’m getting the urge, as I always do on days like this to cook up a pot of beef stew. In my search for something a little different I stumbled upon this yummy stew recipe with a Hawaiian twist, so I thought to myself, this is perfect. Hawaii is on my mind at the moment, warm sunny beaches, cool ocean waters, but today I’ll settle for the rainy Rocky Mountains and a warm bowl of tropical beef stew. Hmm, I might need a pan of southwestern cornbread to go with it, what do you think? Have a great day everyone, enjoy!
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 (Hawaiian soy sauce)
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. To view the full recipe on Cooking Hawaiian Style: Click Here
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