Local Beef Stew

Ingredients:

3 lb chuck roast, cut into 1 1/2-inch cubes
1 onion, chopped
8 to 9 cloves garlic, crushed
Water
1 tablespoon Hawaiian salt
1/2 tablespoon shoyu
5 lb potatoes, cut into 1 1/2-inch cubes
Salt and pepper to taste

Instructions:

In a large stockpot, add beef, 1/2 of the onion, and 6 cloves of the garlic. Add enough water to cover ingredients. Cover and bring to a boil; reduce heat and simmer for 20 minutes or until the beef is tender. Drain and rinse beef. Return beef to the stockpot and add enough water to cover. Add Hawaiian salt, shoyu, remaining garlic, remaining onion, and the potatoes. Bring to a boil, reduce heat; cover and simmer for 20 to 30 minutes or until potatoes are tender. Season with salt and pepper.