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ʻĀINA Recipe: ʻAina Pono: Harvest of the Month Recipe ʻUlu Beef Stew

October 10, 2018

This October, participating Hawaiʻi public schools statewide will be serving ‘Ulu Beef Stew. For more information, click here.

Servings: 12 servings


  • 3 pounds boneless (locally sourced if possible) stew meat (cut into 1-inch cubes)
  • ¾ cup crushed tomato
  • ¼ cup tomato paste
  • 2 pounds fresh ʻulu (breadfruit, cut into bite-sized pieces)
  • 2 medium-sized carrots (cut into bite-sized pieces)
  • 1 medium round onion (cut into bite-sized pieces)
  • 3 stalks of celery (cut into bite-size pieces)
  • 4 cloves of garlic, crushed
  • ½ cup beef base
  • ¾ teaspoon black pepper
  • 2 tablespoons sugar
  • 4 cups of water
  • 1/4 cup all-purpose flour
  • 3 tablespoon vegetable oil (for browning the beef)
  • 1 tablespoon Worcestershire sauce (optional)
  • ½ teaspoon Tabasco (optional)


  • Heat oil in a large pot. Add the stew meat. Cook until the beef is browned on all sides.
  • Add crushed tomato, tomato paste, garlic, beef base, black pepper, sugar and water (optional: worcestershire sauce and tabasco). Cover and cook, skimming from time to time, until the beef is half-cooked.
  • Add onions and celery. Cover and continue to cook until the beef is tender.
  • Add carrots and simmer, covered, for 15 minutes.
  • Add ʻulu and simmer until vegetables are tender.
  • In a separate bowl, mix flour and 1 cup of water, to make a slurry, then strain mixture through a sieve to remove lumps.
  • Add the slurry to stew and stir constantly until desired thickness is reached. Bring back to a simmer before turning off heat.