Hawaiian Beef Stew
Ingredients
1 pound beef stew meat boneless chuck roast, cut into 1-inch cubes
1 medium onion chopped
3-5 garlic cloves smashed
1 tablespoon tomato paste
1 28- ounce can whole peeled tomatoes
2 dried bay leaves
3 celery stalks chopped
2 medium carrots chopped
2 medium potatoes chopped
Directions
Heat a tablespoon of oil in a pot. Pat dry, lightly salt, and then brown the beef (on all sides) over medium-high heat.
Once browned, remove beef to a plate.
Add more oil to the pot if needed. Add the onions and garlic, and saute for 3-5 minutes, till golden brown.
Add the tomato paste. Saute another 2 minutes, till the tomato paste turns a darker, brick red color.
Add the whole peeled tomatoes, bay leaves, and ½ cup of water. Add the beef back in. Bring to a boil. Then turn heat to low. Put on a lid, and let simmer for an hour.
Remove lid, turn heat back to medium-high. Add the celery, carrots, and potatoes. Add more water if needed (you want to be sure all the meat and vegetables are covered). Bring to a boil. Then turn the heat back to low. Put the lid on and simmer for another hour. Season with salt and lots of black pepper.
Serve over a big bowl of hot rice
