Beef and ʻUlu Stew

By Chef Jared “Dusk” Paul of Hola Aloha Supper Club

Courtesy of Feed The People - Puna, Hawaiʻi

Eric Zhu via Unsplash

Ingredients

1 Tbsp canola oil

1/2 each yellow onion, sliced

1 lb local ground beef

4 cloves garlic, peeled

1 lb ʻulu, diced into 1 inch cubes

1 each bell pepper, diced large

2-4 cups water or beef broth

1/2 head cabbage, roughly chopped

TT salt

TT shoyu and/or fish sauce

*optional 2 each tomatoes, diced

*optional 3 Tbsp Worcestershire sauce

*optional chili pepper water

steamed rice

Directions

In a large pot, over medium-high heat, warm the oil and sauté the onions for about 5 minutes, until translucent.

Add the beef and cook until browned. Add the ʻulu and cook 5 minutes. Add bell pepper and cook another 5 minutes.

Add 2-4 cups water (or broth) and garlic, season with salt, shoyu and/or fish sauce, until it tastes like the ocean and bring to a boil.

Turn heat down to low and simmer covered for 15-20 minutes.

Turn off heat, add cabbage, cover and let sit 10 minutes to soften.

Serve over hot rice. Add chili pepper water if desired.

Recipe edited by Sarah Burchard