2lbs to 3lbs Stew Meat (Can use a Pot Roast cut up into bite-size pieces)
1 Small onion
1 Garlic Clove (Cut up fine) Can use Powder too.
4 Carrots cut
3 stocks of Celery
1 can of Tomato Paste
5 cups Beef Stock
1 pack of Brown Gravy
2 Bay Leaves
Hawaiian Sea Salt and Ground Black Pepper to taste.
1 bottle of Kimo’s ONO Grindz Chili Pepper Water Hawaiian Hot Sauce (Any Flavor is great)
*You can use a slow cooker or an InstaPot to make the stew.
Cut all vegetables into bite-size pieces.
If you use an InstaPot, turn it on Sauté to brown the meat.
Add some cooking oil to the pot before you put the meat in the pot.
If you are going to be using a Pot Roast, cut it into bite-sized pieces.
Add Hawaiian Sea Salt and Ground Pepper to taste.
After the meat has been browned, put all the other ingredients into the pot.
If you are going to use a slow cooker, brown the meat the same way in a sauté pan, then put the meat in the slow cooker along with all the juices.
Place all the other ingredients into the slow cooker and set on low for 8 to 10 hours.
If you are going to be doing the InstaPot, follow the directions for your brand.
You can use a can of stewed tomatoes and tomato sauce if you do not care for the brown gravy version.
Local style to serve with rice in a bowl.
After cooking, any flavor of Kimo’s ONO Grindz Chili Pepper Water Hawaiian Hot Sauce gives it a little kick.