‘Ulu Beef Stew
Feb 22, 2023
Best Beef Stew with ʻUlu & Sweet Potatoes
Main
Be sure to cut the ʻulu, 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.
Ingredients
2 cups steamed mature ʻulu 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
Directions
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, ʻulu, 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.
