Ultimate Hawaiian Style beef stew recipe
This beef stew recipe features fork-tender beef, carrots, celery, and creamy potatoes in a rich tomato-based gravy. It is a practical one-pot dinner served over warm rice for a satisfying Hawaiian-style comfort meal.
Equipment
- Large heavy pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large mixing bowl
- Wooden spoon
- Small bowl
- Ladle
Ingredients
- 2 pounds beef chuck cut into 1½-inch cubes
- 1½ teaspoons salt divided
- ¾ teaspoon ground black pepper divided
- 3 tablespoons all-purpose flour
- 2 tablespoons neutral cooking oil plus more as needed
- 1 large yellow onion diced
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 can crushed tomatoes 14.5 ounces
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 medium carrots cut into 1-inch pieces
- 3 celery stalks cut into ½-inch pieces
- 1½ pounds yellow potatoes cut into 1½-inch chunks
- 1 tablespoon cornstarch optional
- 1 tablespoon cold water optional
- 3 tablespoons chopped green onions
- Cooked white rice for serving
Optional Ingredients
- 1 cup frozen peas
- 1 teaspoon finely grated fresh ginger
- 8 ounces quartered mushrooms
Instructions
- Pat the beef dry. Season with 1 teaspoon salt and ½ teaspoon pepper, then toss with flour.
- Heat the oil in a heavy pot over medium-high heat. Brown the beef in two batches and transfer it to a plate.
- Reduce the heat to medium. Cook the onion and celery for 5 minutes.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 to 2 minutes.
- Add 1 cup broth and scrape up the browned pieces. Stir in the remaining broth, tomatoes, soy sauce, brown sugar, thyme, bay leaves, remaining salt, and remaining pepper.
- Return the beef and its juices to the pot. Bring to a gentle boil, reduce the heat, partially cover, and simmer for 60 minutes.
- Add the carrots and potatoes. Simmer partially covered for 35 to 45 minutes, until the beef is fork-tender.
- Remove the bay leaves. Mix the cornstarch with cold water and stir it into the stew if thicker gravy is desired.
- Simmer uncovered for 2 to 3 minutes. Taste, adjust the seasoning, and rest for 10 minutes.
- Serve over warm white rice and garnish with green onions.
Notes
Brown the beef in small batches and keep the stew at a gentle simmer. Hard boiling can make the beef firm and cause the potatoes to break apart.