Hawaiian Beef Stew
If you’re looking to transport your taste buds to the lush islands of Hawaii without leaving your kitchen, this Hawaiian Beef Stew is the perfect dish to try. This hearty, flavorful stew blends tender beef, vibrant vegetables, and aromatic spices, creating a comforting meal that’s perfect for any occasion. With rich flavors inspired by the…
Servings: 6 servings
Ingredients
Ingredients
- ?2 poundsbeef chucktrimmed patted dry with paper towels and diced into 1 inch pieces
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/2 cupall purpose flour
- ?2 tablespoonsolive oil
- ?1 medium yellow oniondiced
- ?2 stalks celerydiced
- ?1 medium carrotspeeled and diced
- ?2 cupsbeef broth
- ?3 medium potatoespeeled and diced 1 inch cubes
- ?2 tablespoonstomato paste
- ?115-ounce candiced tomatoesdo not drain
- ?2 tablespoonssoy saucepreferably hawaiian shoyu sauce
- ?2 tablespoonsworcestershire sauce
- ?1 bay leaf
- ?2 tablespoonscornstarchmixed with 2 tablespoons of water
Instructions
Instructions
- In a large bowl, toss the diced beef with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Add 1/2 cup all-purpose flour and toss again to coat the beef evenly; shake off any excess flour.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches so you do not overcrowd the pan, add some of the floured beef and brown on all sides (about 2–4 minutes per batch) until a crispy outer layer forms. Transfer browned beef to a plate and repeat with remaining beef.
- Reduce heat to medium. Add 1 medium diced yellow onion, 2 stalks diced celery, and 1 medium peeled and diced carrot to the Dutch oven. Cook, stirring occasionally, until the onion is tender, about 3 minutes.
- Pour in 2 cups beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot (deglaze).
- Return the browned beef to the pot. Add 3 medium peeled and diced potatoes (1-inch cubes), 2 tablespoons tomato paste, the entire 15-ounce can candiced (diced) tomatoes with their juices (do not drain), 2 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, and 1 bay leaf. Stir to combine so the liquids from the broth and tomatoes come close to covering the solids; press ingredients down gently if needed so they are mostly submerged.
- Bring the mixture to a boil, then reduce heat to low (a gentle simmer). Cover the Dutch oven and simmer for 1½ to 2 hours, stirring occasionally, until the beef is very tender and nearly falling apart.
- Remove and discard the bay leaf.
- Stir the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) so it is smooth, then gradually stir it into the hot stew. Simmer for 1 minute, until the stew thickens.
- Taste and adjust seasoning as desired with additional salt or soy sauce (use only ingredients listed). Serve the stew hot.
Equipment
- 6 Quart Dutch Oven
Notes
This stew is almost always served over rice in Hawaii, but you can also serve it with bread or rolls on the side instead.
Be sure to remove the bay leaf before serving. It’s not edible.
To make this recipe gluten-free:Replace the flour with all-purpose gluten-free flour, and use tamari instead of soy sauce. You should also be sure that your Worchestershire sauce is gluten-free.
To Store:Keep leftover beef stew in an airtight container in the fridge for up to 4 days. I don’t suggest freezing beef stew with potatoes, as the texture of the potatoes will change, giving the stew a grainy consistency.
Be sure to remove the bay leaf before serving. It’s not edible.
To make this recipe gluten-free:Replace the flour with all-purpose gluten-free flour, and use tamari instead of soy sauce. You should also be sure that your Worchestershire sauce is gluten-free.
To Store:Keep leftover beef stew in an airtight container in the fridge for up to 4 days. I don’t suggest freezing beef stew with potatoes, as the texture of the potatoes will change, giving the stew a grainy consistency.