Hawaiian Beef Stew

Name: Hawaiian Beef Stew
Total time: 140
Yield: 16
Ingredients: 1 tablespoon vegetable oil; 4 pounds stew beef, cut into 1-inch cubes; 5 cloves garlic, minced; 0.5 cup red wine; 5 stalks celery, cut into 1/2-inch pieces; 1 onion, cut into chunks; 10 cups water; 1 (6 ounce) can tomato paste; 2 tablespoons salt, or to taste; 2 tablespoons white sugar; 3 bay leaves; 1 teaspoon ground black pepper; 4 carrots, cut into 1-inch pieces; 3 potatoes, cut into 1-inch pieces, or to taste; 0.25 cup cornstarch; 0.25 cup water

Recipe by Laurie Sueko Lau from allrecipes.com

Dinner 2 Hr. 20 Mins.

Ingredients

16 servings

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1 tablespoon vegetable oil
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4 pounds stew beef, cut into 1-inch cubes
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5 cloves garlic, minced
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0.5 cup red wine
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5 stalks celery, cut into 1/2-inch pieces
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1 onion, cut into chunks
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10 cups water
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1 (6 ounce) can tomato paste

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2 tablespoons salt, or to taste
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2 tablespoons white sugar
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3 bay leaves
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1 teaspoon ground black pepper
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4 carrots, cut into 1-inch pieces
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3 potatoes, cut into 1-inch pieces, or to taste
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0.25 cup cornstarch
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0.25 cup water

Instructions

Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
Place carrots into stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.