Ono Kine Beef Stew
Recipe Number: 1170094725
Contributor: Stephen Choy
|3-4 lbs boneless Chuck roast or brisket.
2 Round onions quartered
6 Carrots cut into 2 inch pieces
4 stalks Celery cut into 2 inch pieces
2 to 4 Russet potatoes halved lengthwise and cut into thirds. Not too small, potatoes will break apart
1 can (14.5oz) Stewed tomatoes, Use 2 if you like a stronger tomato taste
1 can Cambell's tomato soup
4 Bay leaves whole
|Thumb size piece of ginger
4 cloves of Garlic
1 tsp Hawaiian salt or seasoning salt
1/2 tsp Black pepper
Sugar (optional to taste)
1 package Dashinomoto (I use bonito flavor)
1/4 C Cornstarch/water for thickening
Enough flour to coat meat for browning.
4 Tbsp oil for browning meat.
Enough chicken broth to cover meat while stewing
(water maybe substituted).
|Cut meat into 1 1/2 to 2 inch pieces. Season with Hawaiian or seasoning salt and black pepper. Coat with flour and brown in pot with oil, garlic and ginger on high heat. Add stewed tomatoes and tomato soup and cook for 5 min. Add chicken broth, dashinomoto and bay leaves, bring to boil then turn heat down to med/low and cook for 1 1/2 hrs. Add vegetables, bring to boil and add cornstarch to thicken to consistency you want then lower to med/low and cook for 1/2 hr. Serve when meat is fork tender. Add salt, pepper and sugar to your taste. As the liquid cooks down the flavor will get stronger so taste and add seasoning as needed. Also water can be substituted for chicken broth. If you like Hawaiian style stew with no thickening, omit the cornstarch and add head cabbage and a few luau leaves when adding other vegetables.
Can also add taro cut into 2 in pieces and add with potatoes.
|Recipe is for a 12qt pot. Serves about 6-8.