October’s Harvest of the Month features ‘Ulu Beef Stew in student meals

03-Oct-2018

The Hawaii State Department of Education is continuing its ‘Aina Pono: Harvest of the Month program for a second year. This October, participating public schools statewide will be serving ‘Ulu Beef Stew. Create this delicious meal at home by following our recipe.

'Ulu Beef Stew

This October, participating public schools statewide will be serving ‘Ulu Beef Stew, as part of the ‘Aina Pono: Harvest of the Month program.

Photo Credit: Department of Education

The Hawaii State Department of Education (HIDOE) is continuing its ‘Aina Pono: Harvest of the Month program for a second year. 

This October, participating public schools statewide will be serving ‘Ulu Beef Stew. The new lunch entrée features locally grown breadfruit, thanks to an ongoing partnership with Hawai‘i ‘Ulu Producers Cooperative (HUPC). Members of the Hawaii Cattlemen’s Council will be providing the locally raised meat in the student lunches on Hawaii Island, Kauai, Molokai and Lanai. 

HUPC is a farmer-owned and -operated business that was established in August 2016 with nine members on Hawaii Island. Today, there are more than 50 breadfruit farmer-members who help to provide a supply of breadfruit nearly year-round.

“Sharing this ancient Hawaiian staple with our younger generation is a great way to show our keiki what our land can provide,” said Dana Shapiro, manager of HUPC. “Breadfruit grows abundantly throughout the islands and we’ve been experiencing a revived interest from consumers, producers, researchers, community groups and policy makers as our state strives to become more self-sufficient, given that more than 80 percent of our food supply is imported.”  

‘Ulu made its school lunch debut during the 2017-18 school year in a local-style burrito, combined with shredded kalua pork, spinach and homemade salsa. To showcase the cooking versatility of breadfruit, a new recipe was created. 

“We did some experimentations with the breadfruit and found out it worked well in a favorite local dish like Beef Stew,” said Dann Carlson, assistant superintendent, Office of School Facilities and Support Services. “‘Aina Pono opportunities like this allow us to help transform the way our students eat and introduce them to locally grown produce.”

Additionally, Carlson said the partnership with HUPC would help with Hawaii’s economy. 

“Buying from our local farmers and ranchers helps to support Hawaii’s economic growth and assist in agricultural development,” said Carlson. “October is also National Farm to School Month, and having our schools participate in the ‘Aina Pono: Harvest of the Month program is the perfect way to celebrate.” 

Locally grown products previously featured in the ‘Aina Pono: Harvest of the Month program included beef, bananas, papayas and pineapples. For more information, click here


'Aina Pono: Harvest of the Month Recipe
'Ulu Beef Stew

Want to make this delicious stew at home? Here's the recipe: 

Servings: 12 servings 

Ingredients: 

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

Directions: 

  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: Worchestershire 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 tender.
  4. Add carrots and simmer, covered, for 15 minutes.
  5. Add 'ulu and simmer until vegetables are tender.
  6. Make slurry (mix flour and water) and strain through a sieve to remove lumps.
  7. Add slurry to stew and stir constantly until desired thickness is reached. Bring back to a simmer before turning off heat.

Nutrition information for 'Ulu Beef Stew (excluding rice) – Serving Size: 10 oz.; 346 calories; 13 g total fat (saturated fat: 5 g); 32 g carbohydrates; 6 g fiber; 26 g protein; 485 mg sodium. Click here to view the carbohydrate count

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)


Contact Information

Communications Office

Phone: 808-586-3232

Email: doe_info@hawaiidoe.org

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