Polynesian Beef Recipes

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POLYNESIAN ROAST BEEF



Polynesian Roast Beef image

This marvelous recipe from my sister has been a family favorite for years. Pineapple and peppers add a perfect contrast to the rich and savory beef.-Annette Mosbarger, Peyton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 10 servings.

Number Of Ingredients 14

1 beef top round roast (3-1/4 pounds)
2 tablespoons browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8 ounces) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup reduced-sodium soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Steps:

  • Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

Nutrition Facts : Calories 253 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 34g protein.

HAWAIIAN BEEF CASSEROLE



Hawaiian Beef Casserole image

My kids love this. It's quick to prepare and nutritious.

Provided by Bill Thompson

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 5

Number Of Ingredients 10

2 tablespoons cooking oil
1 onion, chopped
1 pound ground beef
1 (19 ounce) can kidney beans with liquid
1 (19 ounce) can pineapple chunks with juice
1 cup ketchup
½ cup brown sugar
1 tablespoon cornstarch
2 teaspoons ground mustard
1 teaspoon salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the oil in a skillet over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the ground beef into the skillet and cook and stir until completely browned, 5 to 7 minutes. Drain.
  • Stir the kidney beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt together in a large bowl. Add the ground beef and onions to the mixture and stir to coat. Pour into a large casserole dish.
  • Bake in the preheated oven until completely heated through, about 45 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 56.9 g, Cholesterol 56.8 mg, Fat 17.4 g, Fiber 7.6 g, Protein 22.8 g, SaturatedFat 5.2 g, Sodium 1289.5 mg, Sugar 35 g

SWEET AND SOUR HAWAIIAN BEEF CROCK POT



Sweet and Sour Hawaiian Beef Crock Pot image

Make and share this Sweet and Sour Hawaiian Beef Crock Pot recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Steak

Time 7h25m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup brown sugar, packed
1/3 cup cider vinegar
1 (8 ounce) can pineapple chunks, drained and reserve juice
3 tablespoons soy sauce
1 tablespoon fresh minced garlic (or to taste)
3 -6 tablespoons oil
1 1/2 lbs boneless beef sirloin (cut into 1-1/2-inch pieces, or use a cut of beef of choice)
1/2 teaspoon dried red pepper flakes (or to taste)
salt and pepper
3 cups baby carrots, cut in half
1 large onion, cut into about 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large green pepper, seeded and chopped

Steps:

  • In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
  • Add/stir in the brown sugar until completely dissolved; set aside.
  • Heat oil in a skillet.
  • Season the beef cubes with salt and pepper then brown in hot oil on all sides.
  • Place the browned meat in the slow cooker along with the red pepper flakes.
  • Add in carrots and onion to the slow cooker.
  • Pour the pineapple juice mixture over the veggies and beef.
  • Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
  • Increase the heat to HIGH.
  • Dissolve the cornstarch and cold water in a small bowl.
  • Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
  • Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
  • Serve with cooked rice.

Nutrition Facts : Calories 511.7, Fat 17.4, SaturatedFat 4, Cholesterol 102.1, Sodium 934.9, Carbohydrate 47.3, Fiber 4.8, Sugar 33.4, Protein 40.8

CROCK POT POLYNESIAN BEEF



Crock Pot Polynesian Beef image

Time 5h20m

Number Of Ingredients 15

1 1/2 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon ground ginger
1 1/2 lbs stew meat
3 Tablespoons olive oil
2 cloves of garlic
1 (20 ounce) can of pineapple chunks with juice
2 beef bouillon cubes
1/4 cup white vinegar
2 medium onions, chopped
1 (10 ounce) can mild Rotel tomatoes
3 Tablespoons brown sugar
2 Tablespoons cornstarch
1/4 cup water
2 Tablespoons soy sauce

Steps:

  • In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.

POLYNESIAN ROAST BEEF FOR CROCK POT



Polynesian Roast Beef for Crock Pot image

This is a recipe I found on Taste of Home Site. Adding it here for the ZWT Pacific Island Region. Here is the intro for the recipe: "This easy and delicious recipe came from my sister and has been a family favorite for years," says Annette Mosbarger in Falcon, Colorado. Pineapple and peppers add color and taste.

Provided by diner524

Categories     Roast Beef

Time 8h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 1/4 lbs beef top round roast
2 tablespoons browning sauce (optional)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
8 ounces pineapple (unsweetened sliced or chunked)
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Steps:

  • Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
  • Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
  • Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

HAWAIIAN BEEF AND TOMATO STEW



Hawaiian Beef and Tomato Stew image

This low-and-slow beef stew is very easy to prepare. It's just perfect for a lazy weekend supper. Once everything is in the pot, let the oven finish up for you, and add the peas at the very end. Of course, you can brown the beef beforehand, if you wish, but there is plenty of flavor and great color without browning. Enjoy with rice, noodles, or mashed potatoes, or keep it simple with a hot, crusty bread on the side.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 10

Number Of Ingredients 13

1 cup dry red wine
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
1 (28 ounce) can fire-roasted crushed tomatoes
2 ½ pounds beef stew meat, cubed
1 pound halved white mushrooms
2 cups diced carrots
2 medium yellow onions, chopped
1 cup diced celery
2 cups frozen petite peas, thawed

Steps:

  • Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
  • Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
  • Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
  • Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 19 g, Cholesterol 62.6 mg, Fat 15.9 g, Fiber 4.6 g, Protein 23.6 g, SaturatedFat 6.2 g, Sodium 445.5 mg, Sugar 4.9 g

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