Chef Goochʻs Kitchen Sink Stew.
Kitchen Sink Stew
Chef Goochʻs Kitchen Sink Stew
1 lb meat ground. *anything, beef, chicken, wild boar, deer, mouflon
1 onion diced
8 cloves garlic
½ cup red wine, beer, sake, shochu
2 qt chicken stock
2 cans diced or crushed tomato
2 tbsp shoyu
1 tsp hondashi, or mushroom powder (optional)
2 carrots, diced
1 lb ʻulu, diced
½ head cabbage, diced
1 bunch green onion, sliced (optional)
A neutral oil such as canola or sunflower, as needed
Tabasco, hot sauce or chili pepper water, to taste
Salt, pepper, and sugar, to taste
2-3 celery stalk, diced
Get a large heavy pot running hot on a stove.
Add just enough oil to barely cover the bottom of pan, do not deep fry. When you begin to see light wisps of smoke, add your meat, break it up with a spoon, and brown well.
Add your onion, a pinch of salt, and sauté. Add garlic last so it does not burn.
Add wine and deglaze, scraping up the good brown bits. Cook down until the wine has almost evaporated. Add your stock, tomato, shoyu, hondashi, carrot and celery. Bring all that back up to a boil, then turn down to a simmer.
Taste your stew, adjusting seasoning if desired! When carrots are about half way done, add your ʻulu. When starches are done, add cabbage and cook until tender, and final testing. Stir in green onion. Let it cool overnight.