Page 52 - BACGG CNY Flipbook V2 03032021

Hawaiian Beef Stew (tomato based) Serves 6 to 8

2 lbs Stewing Beef
2 Tbsp Cooking Oil
1 large Onion (yellow or white)
2 (8 ounce) cans Tomato Sauce OR one 6 ounce can Tomato Paste
6 medium Potatoes, peeled and quartered
3 large Carrots, cut into 1-2 inch pieces
4 stalks Celery, cut into 1-2 inch pieces
6-8 cloves Garlic, minced
2 inch Fresh Ginger sliced in half and crushed
2 full sized Bay Leaves ripped in half
1 Tbsp Lee Kum Kee or Knorr chicken bouillon powder
Hawaiian salt (coarse sea salt) to taste
Fresh cracked Black Pepper to taste

Thickener:
4 Tbsp Flour or Cornstarch
1 tsp Sugar
1 Tbsp Soy Sauce

Preparation:
Finely mince the garlic and chop half of one of the onions. Using the Sauté
feature and a little oil, brown the meat with the garlic, ginger, bay leaves,
salt and onions. Add tomato sauce and the other half of the onion cut up
into wedges and enough water to cover everything. Don’t add too much
water as it will thin your sauce out too much.

Pressure cook on high for 10 minutes and immediate release. Throw
potatoes, carrots and celery into pot and re-pressurize for additional 6
minutes plus 5 min release.

As an option, after done, take out 5-6 potato pieces and mash them up and
throw back in. This will give it a richer and more hearty consistency which
normally develops over the course of reheating. Stew is always best the
day after. Using the sauté feature again, bring it to a low simmer, then add
thickener, stirring constantly until well combined. Add a little more sugar
and some soy sauce to taste. Be careful not to stir too hard otherwise the
veggies will fall apart.

Recipe shared by Ghary Won