Digital Collections
Celebrating the breadth and depth of Hawaiian knowledge. Amplifying Pacific voices of resiliency and hope. Recording the wisdom of past and present to help shape our future.
Madeline Koanui McKeague, KS ’53
Oldies but Goodies, Volume I. Kamehameha Schools Alumni Association,
Nā Pua Maeʻole o Kamehameha Chapter. 1983.
INGREDIENTS:
3 lb. stewing beef
2 tbsp. salad oil
2 tbsp. soy sauce
2 c. water
1 tbsp. salt
¼ tsp. pepper
1 bay leaf
1 medium onion, wedged
1 c. chopped celery
2 carrots, cubed
2 potatoes, cut in chunks
1 c. poi
3 tomatoes, wedged
DIRECTIONS:
Brown beef in hot oil.
Add seasonings, onion and celery; simmer over low heat for 1½ hours.
Skim off fat.
Add carrots and potatoes; simmer 30 minutes. Add poi and tomatoes, cook additional 20 minutes over low heat.
NOTE: Add more water if thinner gravy is desired.
Yield: 6–8 servings.