Hawaiian Beef Stew
A comforting and flavorful beef stew, distinctively Hawaiian with its rich, tomato-based broth that carries a hint of tanginess and sweetness. This dish is a testament to the islands' cultural fusion, incorporating simple yet delicious elements that make it a beloved local comfort food.
๐ง Ingredients
- 2 pounds Beef chuck roast(cut into 1-inch cubes, trimmed and patted dry)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion(diced)
- 4 cloves Garlic(minced)
- 2 medium Celery stalks(diced)
- 2 medium Carrots(peeled and diced)
- 3 medium Potatoes(Yukon Gold or red potatoes, peeled and cut into 1-inch cubes)
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes(undrained)
- 2 cups Beef broth(low sodium)
- 2 tablespoons Soy sauce(preferably Hawaiian shoyu)
- 2 tablespoons Worcestershire sauce
- 1 Bay leaf
- 2 tablespoons Cornstarch(optional, for thickening)
- 2 tablespoons Water(optional, for thickening slurry)
๐จโ๐ณ Instructions
- 1
In a bowl, toss the beef cubes with salt, pepper, and flour until evenly coated. Shake off any excess flour.
๐ก Tip: Ensuring the beef is well-coated helps in browning and thickening the stew. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until seared on all sides. Remove the beef to a plate and set aside.
๐ก Tip: Do not overcrowd the pot, as this will steam the meat instead of browning it. - 3
Add the diced onion, minced garlic, diced celery, and diced carrots to the pot. Sautรฉ for about 5-7 minutes until the vegetables begin to soften.
- 4
Stir in the tomato paste and cook for another minute until fragrant.
- 5
Pour in the beef broth and scrape the bottom of the pot to deglaze, loosening any browned bits.
๐ก Tip: These browned bits are full of flavor and will enhance the stew. - 6
Return the browned beef to the pot. Add the cubed potatoes, undrained diced tomatoes, soy sauce, Worcestershire sauce, and bay leaf. Stir to combine. The liquid should almost cover the ingredients; add a little more beef broth or water if needed.
- 7
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beef is fork-tender.
๐ก Tip: Low and slow cooking is key to tender beef. - 8
Remove the bay leaf. If a thicker stew is desired, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering stew and cook for another 1-2 minutes until thickened.
๐ก Tip: Taste and adjust seasoning with salt and pepper if necessary before serving. - 9
Serve hot, traditionally over steamed white rice.
๐ก Pro Tips
- โUsing chuck roast ensures tender and flavorful beef due to its marbling.
- โDon't skip the browning step; it adds significant depth of flavor.
- โThe tomato-based broth is a hallmark of Hawaiian beef stew, differentiating it from other regional variations.
- โThis stew tastes even better the next day as the flavors meld.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like sweet potatoes or taro.
- For a spicier kick, add a pinch of red pepper flakes.
- Incorporate a splash of red wine during the deglazing step for added complexity.