Poi ulu beef stew is a good next step for the archive because it brings taro, breadfruit, and beef together in one hearty island meal. It helps connect the site’s root-crop content with a fuller family-style dinner dish.
If you enjoy this style of Pacific cooking, you may also want to try beef luau, koon breadfruit.
Ingredients
- 2 pounds beef stew meat
- 2 cups poi or cooked taro mash
- 2 cups breadfruit chunks
- 1 onion, chopped
- 4 cups stock
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Brown the beef in oil in a heavy pot.
- Add onion and cook until softened.
- Pour in the stock and simmer until the beef begins to tenderize.
- Add the breadfruit and continue cooking until it is soft.
- Stir in the poi or taro mash to thicken the stew, season to taste, and serve hot.
Helpful Tips
- Add the poi near the end so it thickens the stew without catching on the pot.
- A stewing cut of beef gives the best texture.
FAQ
Does the poi change the flavor a lot?
It mostly thickens the stew and adds a mild earthy taro note.
Can breadfruit be replaced?
Yes, but the dish loses some of its island root-crop character.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Fat | 22.4 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34.6 g |
| Protein | 23.3 g |
| Sodium | 309.5 mg |
| Cholesterol | 76.8 mg |
Leave a Reply