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ʻĀINA Recipe: ʻAina Pono: Harvest of the Month Recipe ʻUlu Beef Stew
October 10, 2018
This October, participating Hawaiʻi public schools statewide will be serving ‘Ulu Beef Stew. For more information, click here.
Servings: 12 servings
Ingredients
- 3 pounds boneless (locally sourced if possible) stew meat (cut into 1-inch cubes)
- ¾ cup crushed tomato
- ¼ cup tomato paste
- 2 pounds fresh ʻulu (breadfruit, cut into bite-sized pieces)
- 2 medium-sized carrots (cut into bite-sized pieces)
- 1 medium round onion (cut into bite-sized pieces)
- 3 stalks of celery (cut into bite-size pieces)
- 4 cloves of garlic, crushed
- ½ cup beef base
- ¾ teaspoon black pepper
- 2 tablespoons sugar
- 4 cups of water
- 1/4 cup all-purpose flour
- 3 tablespoon vegetable oil (for browning the beef)
- 1 tablespoon Worcestershire sauce (optional)
- ½ teaspoon Tabasco (optional)
Directions
- Heat oil in a large pot. Add the stew meat. Cook until the beef is browned on all sides.
- Add crushed tomato, tomato paste, garlic, beef base, black pepper, sugar and water (optional: worcestershire sauce and tabasco). Cover and cook, skimming from time to time, until the beef is half-cooked.
- Add onions and celery. Cover and continue to cook until the beef is tender.
- Add carrots and simmer, covered, for 15 minutes.
- Add ʻulu and simmer until vegetables are tender.
- In a separate bowl, mix flour and 1 cup of water, to make a slurry, then strain mixture through a sieve to remove lumps.
- Add the slurry to stew and stir constantly until desired thickness is reached. Bring back to a simmer before turning off heat.