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 came in.
Serves 6 - 8
2 pounds stewing beef (we also recommend
chuck roast or short ribs)
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce)
can tomato paste)
6 medium potatoes, cut to the size of small
2 large carrots, cut to the size of bottle corks
1 tablespoon plus 1 teaspoon salt
4 tablespoons flour
pinch of sugar
Finely mince the
and half of one of the onions.
Heat the cooking oil in a large
pot. Add the
and onions and brown. Add
the beef and salt and sautee until
beef is thoroughly browned.
Add tomato sauce and enough water
to cover the beef. Bring to
a boil, then turn the heat down
and simmer covered, until meat is
tender - a half an hour longer
(longer for short ribs).
Meanwhile, cut the remaining
onions into wedges (six to an
onion). Add the potatoes to
the pot and again bring to a boil.
Replace the lid and simmer another
half hour. Add carrots and
cook 15 minutes; add the onions;
simmer another 15 minutes.
Mix the thickener ingredients in a
small bowl. Make sure to get
all the lumps out. Bring the
stew back up to a boil. Add
thickener, stirring constantly
until well combined. Simmer
another 10 minutes. Serve on
plates over steaming hot white
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy