Lu'au Stew
By: Colin Saunders
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 tablespoon vegetable oil
1 pound beef tri-tip cut 1 inch cubes
1 cup diced onion
3 cups canned beef broth
1 cup water
2 teaspoons Hawaiian sea salt
(or use Kosher salt)
1 bn spinach tough stems
discarded, leaves washed well
Steamed rice for serving

Preparation

1 Heat the oil in a 3-quart saucepan over medium-high heat. Add the beef and cook, turning, until browned on all sides, 4 to 5 minutes. 2 Scoop the beef onto a plate and stir the onions into the fat remaining in the pan. Cook, stirring once or twice, until soft, 3 to 4 minutes. Return the meat to the pan and add the broth, water and salt. Bring to a boil. Adjust the heat to simmering, cover the pan and simmer over low heat until the meat is fork tender, 1 to 1 1/4 hours. 3 Stir in the spinach and cook until the spinach is slightly wilted, about 1 minute. Ladle into warm bowls and serve with steamed rice. 4 This recipe yields 4 servings.