Ho'O Kanaka Stew

• 1/4 cup bacon drippings
• 1/4 pound salt pork diced
• 12 small onions
• 2 pounds beef chuck roast cubed
• 3 cups water
• 2 each beef bouillon cubes
• 2 teaspoons paprika
• 3/4 teaspoon salt
• 1 dash black pepper
• 3 medium potatoes pared
• 3 medium tomatoes
• 3 medium carrots
• 1 head cabbage

1. Put 2 tablespoons dripping into a large saucepan.
2. Brown salt pork and onions; remove from pan.
3. Add remaining drippings and beef and brown.
4. Add salt pork, onions, water, bouillon cubes, paprika, salt and pepper; stir until well mixed.
5. Cover and simmer 1 1/2 hours.
6. Cut potatoes, tomatoes and carrots into 1 inch pieces.
7. Add to stew and simmer 30 minutes longer.
8. Remove tomato skins from stew.
9. Cut cabbage into six wedges and lay on top of stew.
10. Simmer 20 minutes or until cabbage is tender.
11. Remove cabbage and cut into smaller pieces.
12. Stir poi into stew until desired thickness is reached.
13. Serve stew topped with cabbage.

bacon drippings, salt, onions, beef chuck, water, paprika, salt, black pepper, potatoes, tomatoes, carrots, cabbage

Taken from recipeland.com/recipe/v/hoo-kanaka-stew-42650 (may not work)