HAWAII BEEF STEW RECIPES

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RECIPE HAWAIIAN BEEF STEW - RECIPES.CAMP



Recipe Hawaiian beef stew - Recipes.camp image

It can be said without an iota of doubt that Hawaiian beef stew has been playing a prominent role in bringing people from different continents closer. It is not an exaggerated statement at all. Many women are of the opinion that their relationships get strengthened when they serve Hawaiian beef stew to their partners. All these aspects clearly show the true quality and the amazing taste of this beef stew and these slow cooked tender chunks of beef have won a long lasting place in the minds of a wide range of people all around the world. When you taste the tomato flavored gravy with potatoes and carrots, your taste buds are going to experience something incredible. The fact of the matter is that Hawaiian beef stew is prepared by blending top quality ingredients in a harmonious manner. It will be unfair not to mention the aroma and texture of this unique dish as well. First of all, you have to trim fat from the beef chuck. The meat should be cut into 1 inch cubes. These cubes need to be placed in a large mixing bowl.

Provided by Recipes.camp

Total Time 40 minutes

Yield 4 serving

Number Of Ingredients 14

Boneless beef chuck - 3 pounds (It should be cut into 1 inch cubes).
Seasoned salt - 1 tablespoon.
Flour - 1/3 cup
Large onion - 1 (It should be diced into small pieces).
Sugar - 1 teaspoon.
Celery stalks - 2 Nos. (They need to be diced into small pieces).
Italian stewed tomatoes - 14 Oz can.
Salt - 1 1/2 teaspoon.
Carrots - 4 Nos. (They should be cut into bite-size pieces).
Pepper - 1/4 teaspoon.
Water - 22 Oz (Cans can be used to measure the quantity).
Red potatoes - 4 Nos. (They should be cut into bite-size pieces).
Tomato sauce - One 8 Oz can
Granulated garlic - 1/4 teaspoon or Minced cloves - 2 Nos.

Steps:

  • Now, you have to sprinkle the seasoned salt and flour on the beef.
  • Then, you need to mix the flour well with the beef so that the meat absorbs it nicely.
  • The next step is to take a large pot and place the stewed tomatoes in the pot. The tomatoes should be crushed using your hand. You need to break them into smaller pieces.
  • Then, you must add water.
  • The next step is to add sugar. The salt needs to be added. You have to add garlic, tomato sauce and pepper as well.
  • Take a nonstick pan and heat it to medium to high levels.
  • Then, you need to add 2 tablespoons of oil.
  • Now, you have to transfer half of the meat to the pan. You need to make sure that the meat is kept spread in the pan.
  • Cook for a couple of minutes until the beef turns brown. You have to turn the meat to make the browning process even on all sides. Remove the meat using a tong or slotted pan from the pan.
  • You should keep the oil in the pan.
  • Now, the meat needs to be placed into the pot with the tomatoes.
  • The same procedure has to be repeated for the other half of the meat as well.
  • The next step is to saute the onions and celery in the pan. You need to stop when they become soft.
  • Now, they should be transferred to the pot. and bring to a boil.
  • You have to lower the heat. Simmer covered for 60 minutes. Stop when the meat turns tender.
  • The next step is to add carrots.
  • The next step is to add potatoes as well. Cook for another 15 minutes.
  • The dish is ready to serve.

THE BEST BEEF STEW - SAM CHOY RECIPE - FOOD.COM



The Best Beef Stew - Sam Choy Recipe - Food.com image

This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine. Mochiko is a sweet rice flour.

Total Time 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs chuck roast, cut up
1/2 cup salad oil
2 garlic cloves, crushed
1 small onion, minced
1/2 cup celery leaves
5 cups beef stock
2 cups chicken broth
1 1/2 cups tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalks celery, chunked
1 cup flour, to dust meat (about)
salt and pepper, to taste
mochiko sweet rice flour
water

Steps:

  • Sprinkle beef with salt and pepper, then dust with flour.
  • Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
  • Keep stirring to avoid burning.
  • Drain oil.
  • Add beef and chicken broth and tomato paste.
  • Bring to a boil, then reduce to simmer.
  • Cover and let cook about 1 hour, or until beef is tender.
  • Add carrots and potatoes and cook 5 minutes.
  • Add onion chunks and celery and cook 10 minutes more.
  • Adjust seasonings with salt and pepper.
  • Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

Nutrition Facts : Calories 887.3, FatContent 38.1, SaturatedFatContent 11.3, CholesterolContent 199.6, SodiumContent 1815.8, CarbohydrateContent 63.2, FiberContent 8.6, SugarContent 13.5, ProteinContent 76.8

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