Kalo/taro leaves are heart shaped because there's a lot of love in them. Which means this stew is jam packed with so much love you'll want to marry it.
This stew is simple and filling. There are a bunch of ways you can make this but I like mine sweet and savory so it has coconut milk and brown sugar to balance out the saltiness and add a depth of flavor.
Beef Luau Stew Recipe
- 2 pounds chuck steak (I trim some of the fat off but keep in mind that's where the flavor's at)
- 2 lbs luau leaves, ribs removed (if you don't have these around you can sub chopped spinach but take into consideration it needs a lot less cooking time. Put in during the last 10-15 min)
- 1 can coconut milk
- 1 small sliced onion (optional)
- 3 tbs butter
- 2 tsp sea salt (Hawaiian salt preferred)
- 1 tbs brown sugar
- shoyu to taste
- Place the sliced onion on the bottom of the slow cooker
- Chop the luau leaves and place on top of the onions. If you have a small crock-pot you can blanch the leaves first to shrink them down to fit.
- Cut the beef into chunks and add to slow cooker along with the butter, salt, coconut milk, sugar, and enough water to barely show through the meat (about one can-from the coco. milk). A lot of liquid is released from meat and leaves. Add more water if you'd like it more soupy.
- Set slow cooker to high and cook for 4-6 hours (or on low for 8+ hours). Stew is ready when leaves are tender and meat is falling apart
|Best meal to come home to|