Beef luau stew

I've had success with slowly converting all the local Hawaii dishes that I cook via stovetop to the Instant Pot. A few weeks ago I conquere...

Wendell used the instructions from two separate recipes, so I hope I got this right. First rinse 2 lbs. luau leaves, trim off stems and thick veins. Put in pot, cover with water and boil for about 5 to 10 minutes until leaves wilt. Throw out cooking water and rinse again. Boil again in water with 1 tbs. Hawaiian salt and 1/2 tsp. baking soda added. Bring to a boil. Reduce heat and cook for one hour. Drain and squeeze out excess liquid. In a separate pot, coat 2 lbs. of boneless short ribs…

An unforgettable dish that brings back glimpses of simpler times.

Juicy, tender beef chunks with vibrant green luau (taro) leaves pressure cooked in a beef broth come together in this classic Hawaiian dish.

Wendell used the instructions from two separate recipes, so I hope I got this right. First rinse 2 lbs. luau leaves, trim off stems and...

Tutu’s Hawaiian Beef Stew I had the honor of cooking for my niece Hoku Mama Swamp’s Tutu on my visit to Oahu. I happily excepted the roll of sous chef as the matriarch of the family sha…

Hawaiian Beef Stew "Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys (paniolos) came in." Ingredients: 2 pounds stewing beef (recommends chuck roast, oxtail, short ribs or a combination of) 2 tablespoons vegetable oil 3 large onions 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste) 6 medium potatoes, peeled and quartered 2 large carrots…

Came up with this recipe because I realized I really wanted to make Lu’au stew and low and behold, I did not have enough taro leaves. It came out winner because the spinach thickened it a little and it had the taste of lu’au as if spinach was not there.Besides in my neck of the woods it cost a lot to buy one package of frozen taro leaves so we slice the budget down a tad bit. For all of us that have cooked taro leaves before, it’s a pain of an extra step…Worth it for lau lau, however. Not…