‘Ulu Beef Stew
Best Beef Stew with ‘Ulu & Sweet Potatoes
Be sure to cut the ‘ulu, sweet potatoes, beef, and vegetables into the same size pieces, for even cooking and the best final appearance. It's best to allow an extra day to make this stew, as it tastes best if the flavors can blend overnight. But if you can't wait, serve immediately. It's delicious either way.
2 cups steamed mature ‘ulu chunks
4 pounds chuck roast, cut in 2-inch cubes
Salt and pepper to taste
½ cup canola oil
2 cloves garlic, crushed
1 small onion, minced
½ cup celery leaves, chopped
5 cups beef stock
5 cups chicken stock
1½ cups tomato paste
3 medium carrots, in 2-inch chunks
2 medium sweet potatoes, in 2-inch chunks
2 medium onions, in 2-inch chunks
4 stalks celery, in 2-inch pieces
¼ cup mochiko (sweet rice flour)
¼ cup water
Sprinkle beef with salt and pepper; dust with rice flour.
In a large stock pot, heat oil over medium and brown meat along with garlic, minced onion, and celery leaves. This will take about 10 minutes. Keep stirring to avoid burning.
Drain oil. Add beef and chicken stocks and tomato paste. Stir and bring mixture to a boil, then reduce heat to simmer. Cover and let cook about 1 hour, until beef is tender.
Add carrots, ‘ulu, and sweet potato; cook 5 minutes.
Add onion chunks and celery; cook another 10 minutes.
Taste and add more salt and pepper if needed.
Combine mochiko and water to make a thick roux.
Bring stew to a boil and add mochiko mixture a little at a time, simmering and stirring to thicken stew.
Remove from heat and let cool, then refrigerate overnight (flavors are best if given a chance to blend.)
Reheat to serve.
NOTE: Chuck roast is an economical choice. Although it can be tough, an hour of simmering will tenderize the chunks of beef. Other options are chuck shoulder, top chuck, bottom round roast, and top round.
This recipe is from Sam Choy's ‘Ulu Cookbook. Get your copy today!
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