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John Cruz Beef Stew With Taro

"Momma’s in the kitchen cooking dinner real nice beef stew on the stove lomi salmon with the ice"…Some of the most recognized words on the island contemporary music scene written and sung by Nahoku hanohano award winner John Cruz and he broght this classic to life with the creation of his beef stew recipe made with taro.

Posted By: As Seen on OC16
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Prep Time: 10 | Cook Time: 3 hours | Ready In: 3 hours
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2 lbs. stew meat
1/4 cup oil for browning
salt & pepper to taste
1 bunch celery, chopped
1 onion, quartered
2 large cans stewed tomatoes
3 bay leaves
2-3 large carrots or 1 bag baby carrots
3-4 cups pre-cooked taro
3 cans beef broth

Cooking Process:

Heat oil in large pot and brown the stew meat on high heat. Add salt, pepper, celery, onion, stewed tomatoes and beef broth. Cook on medium high heat for 2.5 hours. Add water if necessary. You want to keep the liquid at the same level as the meat. After 2 hours, check to see if meat is tender. After 2.5 hours, add carrots. Simmer for another 30 minutes and serve. You can thicken stew with poi or a flour and water slurry if you prefer. If adding pre-cooked taro, add taro once carrots are tender and cook for another 10 minutes.

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Reviewed on: Apr 9, 2016 By