Hawaii-Style Beef Stew

October 07, 2015

Chunks of meat and vegetables simmered in liquid served with rice. I made this before to see how it turns out (added more carrots and potatoes), and how well it freezes. I tell you homemade is always the way to go, and that it is definitely freezer friendly. It is meant to be served with rice, but my family has tried it with sour dough bread and naan. I suppose serving it with rice is best, but you can try and serve it with others.

2 pounds lean stewing beef, cut into 1-inch cubes
1/2 cup flour
1/4 cup canola oil
2 medium onions, wedged
1clove garlic, pressed
5 cups water
2 bay leaves, broken
1/2 cup sherry
2 tsp salt (add more as desired)
1/4 tsp pepper
2 cans (8oz) tomato sauce
1 can (13.5oz) whole or stewed tomatoes
4 carrots, cut into chunks
4 potatoes, pared and quartered
1 cup sliced celery
1 small cabbage, wedged (optional)

1. Dredge beef in flour; brown lightly on all sides in hot oil. 2. Add add onions and garlic; brown lightly. 3. Add water and bay leaves; simmer 1 1/2 hours or until beef is tender. 4. Add remaining ingredients; simmer additional 30 minutes or until vegetables are tender.

Nutritions

Calories
922

Sodium
928mg
38% DV

Fat
86g
133% DV

Protein
8g
16% DV

Carbs
33g
11% DV

Fiber
9g
36% DV