Hawaiian beef stew is a dish that brings together bold, comforting flavors and tender, melt-in-your-mouth beef. The rich, tomato-based broth and combination of carrots, potatoes, and celery make it a hearty, satisfying meal for any time of year. Best of all, it pairs perfectly with a side of steamed rice, just like they serve it in the islands.
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Why This Hawaiian Beef Stew Recipe Is A Crowd-Favorite
This recipe comes straight from a family trip to Hawaii, where we tried the most delicious local beef stew at a small mom-and-pop restaurant. I was so inspired that I recreated it using my aunt's beef stew recipe my family loves as the foundation blended with authentic Hawaiian flavors. Of course, I had to add my own special touch that created what I think is the most delicious Hawaiian beef stew ever!
The shoyu and Worcestershire sauce add an amazing depth of flavor that sets it apart from other stews I've tried. Blended with the tender beef and a mix of veggies and potatoes, every part is delicious!
Every time I make it, this Hawaiian beef stew recipe is always a hit with kids and adults. I've made it more times than I can count, and everyone always raves about how good it is! I must say, I think I have a knack for authentic Hawaiian recipes. So try out my chicken long rice and Huli Huli chicken next!
Ingredients
For the Hawaiian Stew:
- 1 lb beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 1 stalk celery, finely diced
- 1 carrot, sliced into rounds
- 1 large onion, cut into 1-inch pieces
- 2 medium potatoes, peeled and cubed
- 1 tablespoon tomato paste
- 4 oz tomato sauce
- ¼ cup shoyu (soy sauce)
- 2 tablespoon Worcestershire sauce
- 2 cups low-sodium beef broth
How to Make Hawaiian Beef Stew
Step 1: Prep and Brown the Beef
Season the beef cubes with salt and pepper, then coat them lightly in flour.
Heat oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add the celery, carrots, onions, and potatoes. Sauté for 2-3 minutes, then stir in the tomato paste, tomato sauce, shoyu, and Worcestershire sauce.
Step 3: Simmer the Stew
Add 1 ½ cups of beef broth and the browned beef back into the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours until the beef is tender and falls apart.
Step 4: Thicken the Stew
Make a slurry by mixing the remaining ½ cup beef broth with 2 tablespoons of flour. Stir it into the stew and let it thicken over low heat for 1-2 minutes.
Step 5: Serve and Enjoy
Serve the stew hot with steamed rice or Hawaiian sweet rolls for an authentic island meal.
My Expert Tips To Make The Best Beef Stew Hawaiian-Style
- Use Beef Chuck for Tender Results: This cut of meat becomes incredibly tender when cooked low and slow.
- Don’t Skip the Browning Step: Searing the beef locks in flavor and creates a rich base for the stew.
- Adjust the Thickness: If the stew is too thick, add a splash of beef broth. For a thicker consistency, add a bit more slurry.
- Prep Ahead: This stew tastes even better the next day, so feel free to make it ahead for even richer flavors.
- Serve Island Style: Pair it with sticky white rice or even Hawaiian macaroni salad for an authentic experience.
FAQ's About This Hawaiian Beef Stew Recipe
Can I make this Hawaiian beef stew in a slow cooker?
Yes! After browning the beef, transfer it and the remaining ingredients (except the slurry) to a slow cooker. Cook on low for 6-8 hours. Add the slurry in the last 30 minutes.
What is shoyu?
Shoyu is a Japanese-style soy sauce that’s slightly sweeter and less salty than regular soy sauce. It’s key to the flavor of this dish.
Can I use other vegetables?
Absolutely! Sweet potatoes or turnips are great substitutes for regular potatoes, and green beans can be added for extra color.
Can I add pineapple?
Yes, for a more authentic dish, feel free to add some pineapple. I like to pan-fry the pineapple for a few minutes over low heat before adding it to the finished stew.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Is this stew freezer-friendly?
Yes, this stew freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
More Soup And Stew Recipes
Hawaiian Beef Stew
Hawaiian beef stew is a dish that brings together bold, comforting flavors and tender, melt-in-your-mouth beef. The rich, tomato-based broth and combination of carrots, potatoes, and celery make it a hearty, satisfying meal for any time of year. Best of all, it pairs perfectly with a side of steamed rice, just like they serve it in the islands.
Ingredients
- 1 lb beef chuck, cut into 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup AP flour
- 1 stalk of celery, finely diced
- 1 carrot, sliced into rounds
- 1 large onion, cut into 1 inch pieces
- 2 medium potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon tomato paste
- 4 oz tomato sauce
- ¼ cup shoyu
- 2 tablespoon Worcestershire sauce
- 2 cups low sodium beef broth
Instructions
1. Place 2 tablespoons of flour in a medium bowl. Pat the stew meat as dry as possible with paper towels, then generously season it with salt and black pepper.
2. Dredge the seasoned meat in the flour, ensuring it's well coated while shaking off any excess. Set the meat aside.
3. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, add the beef to the pot, shaking off any remaining flour before placing it in.
4. Brown the beef for 2-3 minutes on each side, working in batches if needed to avoid overcrowding. Once browned, remove the beef and set it aside.
5. To the pot, add the remaining ingredients: celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire sauce, and 1 ½ cups of beef stock. Stir well to combine.
6. Turn the heat to high to bring the mixture to a boil, then reduce to low to maintain a gentle simmer. Cover and cook for 2-3 hours, stirring occasionally, until the beef becomes tender and falls apart easily.
7. In a small bowl or jar, mix the remaining ½ cup of beef stock with 2 tablespoons of flour, whisking or shaking vigorously to form a slurry.
8. Gradually pour the slurry into the stew while stirring. The stew should thicken almost immediately. Let it simmer for another 1-2 minutes to cook off the flour.
9. Once finished, serve the beef stew hot with a side of rice. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 371Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 112mgSodium: 1159mgCarbohydrates: 33gFiber: 4gSugar: 6gProtein: 42g
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