I grew up enjoying balmy year-round temperatures in Hawaii. Average highs in the 50th State during the fall range from 80 to 89 degrees. However, despite the tropical setting, locals love stew. Hot stew.
I have always loved eating stew, regardless of how high the mercury climbs. In fact, some of my favorite stews are “native” recipes, which feature popular local ingredients, such as curry powder and soy sauce. And while it is not noted on the ingredient’s list, it goes without saying that no one in Hawaii would dare eat a bowl of stew without a piping hot scoop of sticky rice to go along with it.
HAWAIIAN BEEF CURRY STEW
Ingredients:
2 tablespoons butter or margarine
2-1/2 pounds beef stew meat
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon pepper
2-1/2 quarts water
3 stalks celery
2 carrots, pared
2 potatoes, pared
1 onion, cut into wedges
1-1/2 tablespoons curry powder
1/2 cup flour dissolved in 1 cup water
Directions:
In a large saucepan, melt butter and brown meat. Add garlic, salt and pepper. Add water; cover and simmer 2 hours or until meat is tender.
Cut celery, carrots and potatoes into 1-1/2 inch pieces. Add vegetables and curry powder to stew; cover and simmer 20 to 30 minutes.
Slowly stir flour-water mixture into stew. Cook, stirring constantly, until mixture thickens.
Serves 8.
HAWAIIAN CHICKEN STEW
Ingredients:
3 pounds chicken, in bite-sized pieces
6 cloves garlic, crushed
1 tablespoon salt
4 carrots, pared
5 potatoes, pared
2 quarts water
1 can (8 ounces) tomato sauce
1 onion
6 stalks celery
1/4 cup soy sauce
1/2 cup flour dissolved in 1 cup water
Directions:
In a large pot or Dutch oven, brown meat and garlic, adding 1 tablespoon vegetable oil if meat is very lean. Sprinkle with salt.
Slice carrots into chunks and cut each potato into 6 pieces.
Add water, tomato sauce and carrots to pot. Bring to boil and cook rapidly 10 minutes.
Add potatoes, lower heat and cook 15 minutes.
Cut onion into wedges; slice celery diagonally. Stir into stew; cover and cook for 1-1/2 hours, or until meat is tender.
Stir in soy sauce, then flour-water mixture. Cook until gravy thickens, stirring constantly.
Serves 8.
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