Hawaiian Beef Stew Recipe
This hawaiian beef stew recipe brings together tender chunks of beef, hearty vegetables, and a rich tomato-ginger broth for a comforting, one-pot dish full of island flavor. It’s warm, bold, and perfect for feeding the family or enjoying all week long.
Equipment
- Dutch oven or large heavy pot
- Wooden spoon or silicone spatula
- Sharp knife & cutting board
- Measuring spoons and cups
- Ladle
Ingredients
- 2 lbs beef chuck roast cubed
- 2 Tbsp avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 3 Tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 3 cups beef stock
- 3 large carrots chopped
- 3 medium russet potatoes cubed
- 2 celery stalks sliced
- 1 bay leaf
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- Salt and pepper to taste
Optional:
- ½ cup diced pineapple
- ½ tsp red chili flakes
- 1 cup peas stir in at the end
Instructions
- Sear beef in hot avocado oil until browned on all sides; set aside.
- Sauté onion, then add garlic and ginger until fragrant.
- Stir in tomato paste and cook 1 minute.
- Return beef to pot with tomatoes, stock, soy sauce, sugar, and bay leaf. Bring to a gentle boil.
- Cover and simmer for 45 minutes, stirring occasionally.
- Add carrots, potatoes, and celery. Simmer uncovered for 30–35 minutes.
- Remove bay leaf, adjust seasoning, and stir in any optional add-ins.
- Serve hot with rice, rolls, or crusty bread.
Notes
If you're gluten-sensitive, swap soy sauce for tamari or a gluten-free alternative. Pineapple and chili flakes are fun add-ins to tailor the flavor to your family’s taste.