Beef Luau Stew
Luau stew is a traditional Hawaiian dish that features luau leaves (young taro leaves) cooked in a savory broth. It is often served over rice or poi. It is made with luau leaves, water or broth, and can include various proteins such as chicken, beef, or squid. It is known for its flavorful and saucy consistency. The stew involves simmering the luau leaves with the chosen protein and seasonings until everything is tender, resulting in a hearty dish.
Join Todd Fam on their culinary journey as they share a delectable recipe that promises comfort with every bite. This Caramelized Onion and Beef Stew with Taro Leaves is a wholesome and hearty meal, perfect for a family gathering or a cozy night in. The tenderness of the beef roast, paired with the sweet depth of caramelized onions and the unique texture of taro leaves, creates a flavorful dish that showcases the beauty of simple, natural ingredients.
Ingredients:
- 3 onions, thinly sliced
- 3 pounds of beef roast, preferably lean
- 3 pounds of taro (kalo) leaves, thoroughly rinsed
- 1/4 cup of water
- 1 tablespoon of salt
- 4 cups of beef broth
Equipment:
- A wok or large frying pan
- A cutting board
- A sharp knife
- A large non-stick pan
- A large bowl (pakini)
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Prep Time: 20 minutes
Cook Time: Approximately 2 hours
Total Time: 2 hours and 20 minutes
Servings: 6-8
Instructions:
1. Start by slicing your onions very thinly. The goal here is to caramelize them, which will take some time but will be worth it for the flavor they'll add to the stew.
2. Place your thinly-sliced onions in a wok or a large frying pan. Add about a quarter cup of water and a tablespoon of salt. Cover and let them steam. This will help speed up the caramelization process and reduce the cooking time.
3. As the onions are caramelizing, prepare the taro leaves by cutting off the stems and peeling off the skin from the thicker parts. Make sure you rinse the leaves thoroughly prior to cooking.
4. Once the leaves are prepared, roll about four leaves at a time into a tight roll and slice them thinly. This will help them cook down quicker and eliminate any scratchiness in your throat, which can occur if taro leaves are undercooked.
5. After slicing the taro leaves, chop them into smaller pieces—this is optional, but recommended for better texture in the stew. Place the chopped leaves in a large bowl and set aside.
6. Regularly check on your onions, stirring occasionally until they achieve a golden brown caramelization. Use a non-stick pan to facilitate easier and quicker cooking.
7. Once your onions are caramelized, it's time to prepare the beef broth. Bring four cups of beef broth to a rolling boil.
8. Begin adding your rinsed and sliced taro leaves to the broth a handful at a time, allowing them to blanch and cook down. Keep adding the leaves until they've all integrated with the broth, maintaining a rolling boil to ensure that the taro leaves become tender.
9. In the meantime, cut your beef roast into cubes. By the time all the taro leaves have been added to the broth and have started softening, you can add the beef cubes to the pot.
10. Let everything simmer together for at least 1.5 to 2 hours, or until the beef is tender and the taro leaves are fully cooked.
11. Adjust the seasoning to your liking, adding more salt if necessary, and serve hot.
Cooking Tips:
- Caramelizing onions can be expedited by covering them as they cook, allowing them to steam and soften before they start browning.
- When dealing with taro leaves, ensure you handle them with care and cook them thoroughly to avoid any irritants.
This wholesome stew is a labor of love that pays off with rich flavors and textures. Enjoy this unique recipe from Todd Fam and don't forget to visit their YouTube channel for more amazing cooking adventures: https://www.youtube.com/@ToddFam808
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