Easy Hawaiian Stew Recipe

The BEST Hawaiian Beef Stew {Instant Pot & Slow …

WebFeb 15, 2021 · SLOW COOKER HAWAIIAN BEEF STEW: Prep the recipe according to Steps 1-2, above. Transfer the browned beef to the slow …

1. Place ¼ cup of the flour in a medium bowl. Using paper towels, pat the stew meat as dry as possible, then season generously with the salt and ground black pepper. Dredge the seasoned stew meat in the flour, coating the meat well but shaking off any excess flour. Set aside.
2. Add the olive oil to a large heavy-bottomed pot over medium-high heat (I use a 5-quart Dutch oven). Once the oil & hot and shimmering, add in the beef, shaking off any excess flour before adding it into the pot. Brown 2-3 minutes per side, working in batches as necessary to avoid overcrowding the pot.
3. Once the beef is browned, add the remaining ingredients into the pot: celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire, & 3 ½ cups of the beef stock. Stir to combine.
4. Increase the heat to high to bring the mixture to a boil. Reduce to low to maintain a gentle simmer. Cover & simmer for 2-3 hours, stirring occasionally, until the beef is fall-apart tender. Add the remaining ½ cup beef stock & ¼ cup all-purpose flour to a bowl or jar, whisking or shaking vigorously to combine until a slurry forms. While stirring, gradually pour the slurry into the beef stew. The stew should thicken almost immediately. Simmer 1-2 minutes longer to cook off the flour.

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Easy Hawaiian Style Beef Stew Ono Hawaiian Recipes

WebJul 11, 2020 · Heat a large pot over medium heat. Add in about a tablespoon of oil then add the crushed garlic. Brown the garlic then add …

Rating: 3.3/5(3)

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Hawaiian Inspired Beef Stew Recipe (low fodmap friendly)

WebNov 17, 2020 · Heat 2 tbsp of the garlic infused olive oil in a large Dutch oven or other large pot with a lid over medium-high heat. Working in …

1. Heat 2 tbsp of the garlic infused olive oil in a large Dutch oven or other large pot with a lid over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 4 minutes per batch. Remove the beef from the pot with a slotted spoon + set aside.Add the scallions to the pot, with a bit more garlic infused olive oil if necessary, and cook them in the beef juices, stirring frequently, until tender/browning about 5-6 minutes.
2. Return the beef to the pot and add the coconut aminos, bay leaves, thyme, paprika, cayenne, and coarsely ground black pepper. Cook, stirring well, to allow the beef to absorb the flavors, for 1 minute. Add the wine, and bring to a boil. Boil until the alcohol evaporates, about 5 minutes.
3. Reduce heat to low, and stir in the tomato sauce and pineapple juice. Cover and simmer until beef is fork tender, about 2 hours.Add the carrots, bell pepper, and squash/pumpkin, and cook, covered, until soft, about 45 minutes to an hour. Season to taste with salt + pepper.

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