Mochi beef stew/peanut butter rice krispies bars

Beef stew is a very popular dish in Hawaii. You can find it on plate lunch menus everywhere. As a child I always enjoyed eating my grandmother’s stew. It was one of her staple dishes that we often requested.


A lot of my early years of cooking, I really adapted and learned to play with flavors from Sam Choy. This recipe that I created is almost like his recipe. The mochiko thickener really is a Sam Choy trick that a lot of people do not know about. The mochiko also boots the flavor of the stew and gives it a unique taste and texture.

If you don’t like your stew thick than lessen the mochiko/water mixture and add as you go.

I use bottled garlic in this recipe as well as fresh. I like both. You can use all fresh if you prefer. The bottled garlic that I purchase has a slightly sweet taste to it. I like using it in poke too for the flavor.

Again, this is my version of beef stew that we love. Feel free to play with it.

I like eating mine with takuwan(yellow pickled daikon).

Mochi Beef Stew

3-4 lbs. cubed chuck meat

1 big can chicken broth (49 0z)

1 box 48 oz beef broth

1 can 16 oz beef broth

3-12 oz. glasses water

1-12oz. can tomato paste

2 packets of McCormick’s Beef Stew mix

4 beef bullion cubes

3 potatoes, cubed

5 stalks celery, chunked

½ bag baby carrots, cut in halves

1 whole onion cubed

(optional) 2 heaping spoonfuls of bottled garlic



All celery leaves from celery stock, chopped

Salt and pepper

6 garlic, crushed

½ chopped onion

½ c. flour for dusting

¼ c. vegetable oil



8 tbsp. mochiko flour

8-9 tbsp. water

**mix together to create a thickener, you can use any equal amount)

1. Heat oil in large pot, meanwhile dust cubed meat with flour.

2. Sauté in oil celery leaves, minced onion, crushed garlic and dusted meat. BROWN. Mix constantly to avoid burning.

3. Add salt and pepper to season the meat.

4. Once the meat is browned, drain excess oil.

5. Over high heat add in beef broth, chicken broth, tomato paste, water, bouillon and stew packets. Bring to boil and simmer on medium low for 1 hour or until meat is tender. (taste to adjust salt and pepper to your liking)

6. Add in carrots, celery, potato, bottled garlic and onion. Simmer for another hour.

7. Add in mochiko and water thickener to thicken the stew. Mix stew well.

(If not thick enough add more or if you like it thinner add less mochiko)

8. Simmer on low until ready to serve.



**Serve with hot rice.

Peanut butter rice krispies bars

2c. quaker oats

3 ½ rice krispies

1 ½ c. unsalted peanuts

1 ½ c. raisins

1 block butter

1 c. skippy peanut butter

1 16oz. bag marshmallows



1. Mix together oats, rice krispies, peanuts and raisins. Put in baking pan.

2. Bake 350 for 20 minutes

3. On low heat melt butter, peanut butter and marshmallows.

4. Mix in cereal mixture. Coat well.

5. Pat in a 9 x 13 pan, flatten down with wax paper. COOL!

6. Cut into rectangles and wrap in wax paper.

**you can add other things like dried cranberries or sunflower seeds as well.