Beef luau gives the archive a stronger taro-leaf-and-beef lane and broadens the Hawaiian savory cluster beyond chicken. It also fits the site well because it is rooted in the same lūʻau leaf tradition while feeling like a distinct meal.
If you enjoy this style of Pacific cooking, you may also want to try chicken luau stew, bele and coconut.
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 8 cups taro leaves, chopped
- 1 onion, sliced
- 1 tablespoon chopped ginger
- 4 cups stock
- 4 cups water
- 1 teaspoon salt
- 2 bay leaves
Instructions
- Prepare the taro leaves by washing, trimming, and cutting them into strips.
- Place the beef, onion, ginger, bay leaves, stock, water, and salt into a heavy pot.
- Simmer until the beef is beginning to soften.
- Add the taro leaves and continue cooking until the beef is tender and the leaves are fully cooked.
- Adjust seasoning and serve hot.
Helpful Tips
- Chuck roast works well because it softens nicely in a long simmer.
- Do not rush taro leaves; they need enough time to cook through properly.
FAQ
Can you use another cut of beef?
Yes, but a stewing cut gives the best texture for this dish.
Why cook taro leaves so long?
A long simmer removes the raw sting and gives the stew a smoother finish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 226 kcal |
| Fat | 23.3 g |
| Saturated Fat | 7.9 g |
| Carbohydrates | 18.5 g |
| Protein | 62.2 g |
| Sodium | 869 mg |
| Cholesterol | 118.9 mg |
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