Short Rib Stew

Ingredients:

3-4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 Tbsp oil
3 cups beef stock
6 carrots, cut into 1/2-inch pieces
1 1/2 pounds potatoes, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch
4 stalks celery, cut into1-inch pieces
1/2 cabbage cut in 1-2" pieces
2 bay leaves, chopped
Hawaiian salt and freshly ground pepper

Instructions:

In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron pot, heat the oil.  Drain oil.  Add the beef stock to the cooked meat and bring to a boil then turn heat down to simmer. Cover and cook over low heat until the meat is tender, for about 2 hours. Skim any fat from the stew. Stir in the vegetables. Cover and simmer over low heat until the vegetables are tender, which should be about 20 minutes. Season with salt and pepper and enjoy with rice and/or poi. ONO!