Sheldon's Hawaiian Beef Stew

This stew is comfort food that only gets better for leftovers.

 

In 2013, we rooted for Sheldon on Top Chef Season 10 in Seattle. He remained faithful to his flavors and his cooking style, making Hawaii proud on a national platform. I had to buy his cookbook, which brings memories of my mother's cooking.

 

I put my own spin on it by using leftover smoked brisket, increasing the protein because I often have brisket remaining and I enjoy the additional smoky taste.  It's easy to make once the ingredients are prepped, just let it simmer over low heat and enjoy the smell until dinner time.

 

Ingredients

 

Directions

  1. In a large bowl season cubed meat with the salt and pepper, then toss in the flour to coat.
  2. In a large pot or Dutch oven, heat the tallow/oil over medium-high heat until shimmering-hot. Add the beef and brown on all sides. Cook in 2 batches, if needed, don’t overcrowd the pan.
  3. Stir in the yellow onion, celery leaves, and garlic. Reduce the heat to low and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
  4. Scrape the brown bits for added flavor.
  5. Stir in the shoyu and tomato paste
  6. Add the broth, ginger, bay leaves, carrots, celery, onion, and potato
  7. Increase heat and bring to a boil, then reduce the heat, cover and simmer until the beef is extremely tender, about 1.5 hours.
  8. Check on it occasionally to make sure it hasn’t come back up to a boil.

       Remove from the heat and let it sit, covered, at room temperature for 2 to 3 hours before serving with rice.