Best Local Style Stew Recipes

Da' Bes' Hawaiian Local-Style Beef Stew Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 12

2 pounds boneless chuck roast or beef stew meat
1 medium onion, chopped
2 tablespoons tomato paste
3 tablespoons flour
1 bay leaf
3 medium sized carrots, peeled and chopped
2 medium sized potatoes, peeled and chopped
4 stalks celery, chopped
1 (15-ounce) can stewed tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons vegetable oil
salt and pepper to taste

Steps:

Heat 2 tablespoons vegetable oil in a large stock pot. Working in small batches in a single layer, brown the beef, making sure each piece is thoroughly caramelized. When all the meat is browned, set aside in a bowl. In the hot pan, add the chopped onion and brown, about 3 minutes. Add tomato paste and cook for 1 minute. Add in the flour and continue to cook 1 minute. Add the 2 pounds of browned beef back into the pot. Season to taste with salt and coarse ground black pepper. Add in the bay leaf. Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium-low. Simmer covered for 2 hours. Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender. Finish it with some fresh cracked black pepper, serve with hot rice and/or poi and enjoy!

Local-Style Pressure Cooker Beef Stew image

Provided by toninalani

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 1/2-5 lbs boneless beef chuck roast
1 cup flour
3 -4 tablespoons vegetable oil
2 bay leaves
1/4 teaspoon ground ginger
salt and pepper
1 -2 cup water
1 (6 ounce) can tomato paste
2 large carrots, peeled and chopped to 2-inch pieces
3 celery ribs, cleaned and chopped to 2-inch pieces
1 medium potato, peeled and chopped to 3-inch pieces
1 medium white onion, peeled and chopped to 3-inch pieces
1 medium daikon radish, peeled and chopped to 2-inch pieces (optional)

Steps:

Season flour with salt, pepper, and ground ginger in a seperate bowl or zip top bag.
Cut boneless chuck into 3" cubes and lightly dust in seasoned flour.
In a large skillet with vegetable oil, lightly braise all sides of the the cubed chuck on medium-high heat on the stovetop. Drain on paper towels.
Put braised chuck into pressure cooker with one cup of water (or enough to barely cover meat), and bay leaves.
Following your pressure cooker's instruction, cook chuck in pressure cooker for 20 - 22 minutes.
Stop pressure cooker in a sink of water, release pressure valve and toss in carrots, potatoes, and daikon. Cook for an additional 3 - 5 minutes.
Stop the pressure cooker again, and check if vegetables are slightly firm, then add the celery and onions. Cook and additional 2 - 3 minutes.
When stew is done and all vegetables have similar texture, add 3/4 can of tomato paste, stir well, and reseason with more tomato paste, salt, and pepper. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 311.1, Fat 10.9, SaturatedFat 1.5, Sodium 392.6, Carbohydrate 48.3, Fiber 5.8, Sugar 9.1, Protein 7

Local Style Stew image

Number Of Ingredients 13

Steps:

Dredge beef in flour, brown lightly on all sides in hot oil (sirloin tip or any good quality beef can be used). Add onions and brown slightly. Place all ingredients in crockpot and cook 8-10 hours. At this point other vegetables (e.g., frozen corn, green beans, etc.) may be added. For real local style, have cooked rice available that can be placed in individual bowls at serving time and serve.

Nutrition Facts : Nutritional Facts Serves