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

October 19, 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)


  1. Heat oil in a large pot. Add the stew meat. Cook until the beef is browned on all sides.
  2. 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.
  3. Add onions and celery. Cover and continue to cook until the beef is tender.
  4. Add carrots and simmer, covered, for 15 minutes.
  5. Add ʻulu and simmer until vegetables are tender.
  6. In a separate bowl, mix flour and 1 cup of water, to make a slurry, then strain mixture through a sieve to remove lumps.
  7. Add the slurry to stew and stir constantly until desired thickness is reached. Bring back to a simmer before turning off heat.