Local Style Stew Recipes

Steps:

• Heat 2 tablespoons vegetable oil in a large stock pot. Working in small batches in a single layer, brown the beef, making sure each piece is thoroughly caramelized. When all the meat is browned, set aside in a bowl. In the hot pan, add the chopped onion and brown, about 3 minutes. Add tomato paste and cook for 1 minute. Add in the flour and continue to cook 1 minute. Add the 2 pounds of browned beef back into the pot. Season to taste with salt and coarse ground black pepper. Add in the bay leaf. Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium-low. Simmer covered for 2 hours. Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender. Finish it with some fresh cracked black pepper, serve with hot rice and/or poi and enjoy!

Steps:

• Season flour with salt, pepper, and ground ginger in a seperate bowl or zip top bag.
• Cut boneless chuck into 3" cubes and lightly dust in seasoned flour.
• In a large skillet with vegetable oil, lightly braise all sides of the the cubed chuck on medium-high heat on the stovetop. Drain on paper towels.
• Put braised chuck into pressure cooker with one cup of water (or enough to barely cover meat), and bay leaves.
• Following your pressure cooker's instruction, cook chuck in pressure cooker for 20 - 22 minutes.
• Stop pressure cooker in a sink of water, release pressure valve and toss in carrots, potatoes, and daikon. Cook for an additional 3 - 5 minutes.
• Stop the pressure cooker again, and check if vegetables are slightly firm, then add the celery and onions. Cook and additional 2 - 3 minutes.
• When stew is done and all vegetables have similar texture, add 3/4 can of tomato paste, stir well, and reseason with more tomato paste, salt, and pepper. Let stand for 15 minutes before serving.

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.

Steps:

• Dredge beef in flour, brown lightly on all sides in hot oil (sirloin tip or any good quality beef can be used). Add onions and brown slightly. Place all ingredients in crockpot and cook 8-10 hours. At this point other vegetables (e.g., frozen corn, green beans, etc.) may be added. For real local style, have cooked rice available that can be placed in individual bowls at serving time and serve.

Steps:

• Dredge beef in flour, brown lightly on all sides in hot oil (sirloin tip or any good quality beef can be used). Add onions and brown slightly. Place all ingredients in crockpot and cook 8-10 hours. At this point other vegetables (e.g., frozen corn, green beans, etc.) may be added. For real local style, have cooked rice available that can be placed in individual bowls at serving time and serve.