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This Hawaiian-style beef stew is a deeply savory and rich dish, characterized by its incredible umami flavor. Tender, slow-simmered beef, potatoes, and carrots are cooked in a unique sauce featuring tomato, soy sauce, and Worcestershire, creating a stew that's perfect served over a bed of fluffy rice.
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Cut beef chuck, toss with salt and half the flour, then brown in oil in batches. → Sauté onion, then add tomato paste and remaining flour. Add liquids (tomato sauce, broth, soy sauce, Worcestershire sauce) and bring to a boil. → Return beef to the pot, cover, and simmer gently for 1 hour. → Add vegetables and seasonings, cover, and simmer for another hour. → Uncover and simmer for a final hour until the beef is tender and the sauce has thickened. Serve over rice.
Cut beef chuck, toss with salt and half the flour, then brown in oil in batches. → Sauté onion, then add tomato paste and remaining flour. Add liquids (tomato sauce, broth, soy sauce, Worcestershire sauce) and bring to a boil. → Return beef to the pot, cover, and simmer gently for 1 hour. → Add vegetables and seasonings, cover, and simmer for another hour. → Uncover and simmer for a final hour until the beef is tender and the sauce has thickened. Serve over rice.
This Hawaiian-style beef stew is a deeply savory and rich dish, characterized by its incredible umami flavor. Tender, slow-simmered beef, potatoes, and carrots are cooked in a unique sauce featuring tomato, soy sauce, and Worcestershire, creating a stew that's perfect served over a bed of fluffy rice.
Cut the beef chuck into uniform 1 1/2-inch pieces.
Season the beef generously with kosher salt, then toss with half of the all-purpose flour until evenly coated.
Heat vegetable oil in a large stew pot or Dutch oven over high heat. Brown the beef in two batches, searing on at least two sides until a deep brown crust forms. Transfer the browned beef to a bowl.
Reduce the heat to medium-high. Add the chopped onion to the pot and cook, stirring, until it begins to soften and turn translucent.
Add the tomato paste. Cook, stirring constantly for 3-4 minutes, allowing it to toast and caramelize slightly.
For the best texture and flavor, it's highly recommended to buy a whole piece of well-marbled beef chuck and cut it yourself rather than using pre-cut stew meat.
Browning the meat in batches over high heat is a critical step for developing the deep, savory flavor of the stew.
Toasting the tomato paste enhances its flavor, adding a rich complexity to the sauce.
The combination of soy sauce and tomato products is what gives this stew its signature Hawaiian-style umami taste.
If you prefer a thinner, more soup-like consistency, you can reduce the total amount of flour by half.
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