Micronesian-style Beef Stew

Ingredients

While the original Italian Ragù all'Abruzzese is traditionally made with pork, this Micronesian adaptation replaces it with beef, which is more commonly consumed in Micronesia. The spices and flavors are also adjusted to incorporate tropical elements, such as ginger and lemongrass, to give the dish a distinct Micronesian twist. Local vegetables like taro and sweet potatoes are added to enhance the flavors and provide a touch of sweetness. We alse have the original recipe for Ragù all'Abruzzese, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 taro roots, peeled and cubed 2 taro roots, peeled and cubed
• 2 sweet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup green beans, trimmed and cut into bite-sized pieces
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the cubed beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the grated ginger, bruised lemongrass, diced tomatoes, and tomato paste. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Pour in the beef broth and coconut milk, and bring the mixture to a simmer.
5. 5.
   Add the cubed taro roots and sweet potatoes to the pot. Cover and let it simmer for about 30 minutes, or until the beef and vegetables are tender.
6. 6.
   Stir in the green beans and cook for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Garnish with fresh cilantro and serve the Micronesian-style Beef Stew hot with steamed rice or breadfruit.

Treat your ingredients with care...

• Taro roots — Make sure to peel the taro roots thoroughly as the skin can be tough. Also, be cautious when handling taro as it can cause skin irritation for some individuals. Cook the taro until it is tender but not mushy.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife to release their flavor. Remove the stalks before serving as they are fibrous and not meant to be eaten.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• If taro roots are not available, you can substitute them with yam or cassava.
• Adjust the thickness of the stew by adding more or less coconut milk or beef broth according to your preference.
• Allow the flavors to develop by letting the stew sit for a while before serving.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Micronesian-style Beef Stew hot with a side of steamed rice or breadfruit. The stew can also be enjoyed on its own as a hearty one-pot meal.

Presentation advice

Garnish the stew with fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the beef, vegetables, and sauce.