This plate-lunch favorite is a more savory version than Japanese-style curry, and very distinct from Indian or Thai curries.

The recipe comes from “Celebrating in Hawai‘i” by Muriel Miura.

HAWAIIAN BEEF CURRY

By Muriel Miura

• 2 pounds lean stewing beef, cut into 2-inch cubes
• 1/2 cup flour, divided
• 2 tablespoons vegetable oil
• 2 large onions, cut into wedges
• 1 clove garlic, minced
• 1 quart plus 1/4 cup water, divided
• 2 teaspoons salt, or more to taste
• 1-1/2 tablespoons curry powder, or more to taste
• 1/2 teaspoon white pepper
• 4 carrots, cut into 1-inch pieces
• 3 potatoes, pared and quartered
• 1 cup sliced celery
• 1/2 cup sherry

Dredge beef in 1/4 cup of the flour. In large pot, heat oil and brown beef on all sides. Add onion and garlic; brown lightly.

Add 1 quart of the water, cover and simmer 90 minutes, or until beef is tender.

Add seasonings and vegetables. Cook another 30-45 minutes, or until vegetables are tender.

Combine remaining 1/4 cup flour with remaining 1/4 cup water to make a paste. Add to stew with sherry and cook until thickened.

Serve over rice. Serves 6 to 8.

Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.