Hawaiian Stew

I make this recipe when I want something hearty but different. Very little preparation time for something so delicious.

Step: 1

In a large stock pot, layer ground beef, green beans, onions, bell peppers, and tomatoes. Finish with a layer of cabbage, then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. Reduce heat as needed to prevent burning.

Step: 2

Meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over rice.

Per Serving: 415 calories; protein 28.1g; carbohydrates 47.4g; fat 13.9g; cholesterol 68.8mg; sodium 1446.7mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.