On March 17, 2012 I ran a post that gave the Punahou School recipe for Chicken Stew. Interestingly, this story was 2012’s most-viewed post. Time for a second round. Let’s see how this recipe works in 2013.
Betty Shimabuikuro’s “By Request” column publishes an annual booklet in which its five 2012 recipes are reprinted to raise funds for the Honolulu Star-Advertiser’s Good Neighbor Fund. In reading the contents for 2012’s booklet, I found a recipe that I had missed and should have caught earlier: the one for “Punahou Beef Stew.”
The recipe was originally printed on May 9, 2012 right on the eve of my departure to see my son graduate from college. Needless to say, reading the newspaper was not on my mind that evening when I returned home from work.
The column states that the recipe was requested by Meredith Prock ’61. Given her class year, one might believe that this culinary treasure could have been around when Punahou74 was pushing its trays down the Dole Hall serving line. But one never knows.
Do you remember eating this beef stew? If so, I’d love to know if you would place it in the pantheon of great Punahou lunch “must haves.” Either way, please let me know what you think.
SIDE NOTE: As many of you know, I regularly interview Punahou alumni, faculty, and staff for the school’s oral history program. During these interviews I often ask alumni if they had any favorite cafeteria foods. For those who graduated in the 30’s and the 40’s there is a #1 cafeteria dish that is regularly mentioned: rice and gravy! Seems that these students could only get this special treat at school; their mothers would be aghast knowing that precious lunch money was spent on such “food.” Wow. Imagine what these mothers would say about today’s plate lunches!!
Anyway, I digress. On to the what you’re here for. On to the recipe.
PUNAHOU SCHOOL BEEF STEW
4 cups water
5 pounds boneless beef short ribs or chuck roast, cut in bite-size cubes, rinsed
1 teaspoon salt
4 tablespoons beef bouillon (4 large cubes)
2 tablespoons chopped garlic
2 (8 ounce) cans tomato sauce
1/4 cup cornstarch, dissolved in 1/4 cup water
3 large red potatoes, peeled and cut in large pieces (don’t cut pieces too small or they will disintegrate while cooking)
16 ounces pearl onions, peeled (see note)
2 cups diced carrots
1 cup diced celery
Bring water to boil; add beef and salt. Cover and simmer over medium heat 1 hour. Meat will be cooked through but might be tough. Do not be alarmed.
Add bouillon, garlic and tomato sauce. Cover and simmer until meat is tender, about 30 minutes for short ribs, up to 1 hour for chuck roast.
Add cornstarch mixture gradually, stirring to thicken sauce to desired consistency (you may not need all the cornstarch).
Add potatoes, onions, carrots and celery; simmer another 20 to 30 minutes until potatoes and carrots are tender. Serves 10.
Note: Fresh pearl onions can be found in bags near the onions in the produce section of supermarkets. To save having to peel, buy frozen onions and add in last 10 minutes of cooking time. Or substitute a large regular onion, cut in wedges.
Approximate nutritional analysis, per serving: 550 calories, 24 g fat, 10 g saturated fat, 135 mg cholesterol, greater than 1,500 mg sodium, 35 g carbohydrate, 5 g fiber, 7 g sugar, 48 g protein