ʻĀINA Recipe: ʻAina Pono: Harvest of the Month Recipe ʻUlu Beef Stew

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.