Hawaiian Beef Stew

Beef stew served island style on a bed of rice is the ultimate comfort food for me. It perfectly captures the essence of what comfort food should be.

Hawaiian beef stew is equally as flavorful, satisfying, and comforting as the beef stew you’re already familiar with and adore. Unlike the traditional beef stew found everywhere else, Hawaiian beef stew boasts its own distinct umami and tanginess, thanks to the inclusion of two staple island ingredients – shoyu and Worcestershire sauce.

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better

Hawaiian Beef Stew is a mouthwatering dish that brings together succulent beef chunks and root vegetables, all cooked to perfection in a flavorful tomato-based sauce. Known as “local beef stew” in Hawaii, this regional favorite is guaranteed to be a crowd-pleaser, no matter where you call home.

Additionally, similar to numerous authentic local-style Hawaiian dishes, Hawaiian beef stew is commonly enjoyed with a side of rice, and potato macaroni salad.

Just like any traditional beef stew, this Hawaiian-style beef stew is prepared using basic, uncomplicated ingredients. These are everyday essentials that you probably already have in your kitchen at any given moment.

Hawaiian beef stew is prepared with tender beef chuck roast, which is the perfect choice. If you prefer, you can also opt for pre-cut stew meat for convenience. When it comes to vegetables, I personally prefer using a generous amount of carrots and a small amount of celery, but feel free to experiment and adjust according to your preferences.

While any type of potato will work, I recommend using Yukon gold potatoes for their creamy texture and rich flavor. Tomato paste and sauce play a crucial role in giving the stew its tangy taste and smooth consistency. In Hawaiian kitchens, shoyu (Japanese soy sauce) is commonly found. You can easily find it online or at any Asian food store. Personally, I rely on Aloha Shoyu as it is a trusted brand.

If you don’t have shoyu on hand, feel free to substitute with tamari or any soy sauce you like. Worcestershire sauce is a great option to enhance the stew with more flavor and depth. Since both shoyu and Worcestershire sauce are already salty, opt for low-sodium stock or broth instead of beef stock. Lastly, coat the beef in flour and thicken the stew slightly for a delicious meal.

Ingredients

• 2 pounds of cubed and trimmed beef chuck, cut into 1-inch pieces
• 2 tsp kosher salt
• 2 tsp finely ground black pepper
• 2-3 celery stalks, chopped finely
• 3 teaspoons of olive oil
• Split ½ cup of all-purpose flour
• 3 medium carrots chopped into 1-inch chunks
• 2-3 medium Yukon Gold potatoes into 1-inch chunks
• 2 tablespoons tomato paste
• 1 (8-oz) can of tomato sauce
• ½ cup low-sodium soy sauce, or shoyu
• ½ cup sauce from Worcestershire
• 4 cups split of low-sodium beef stock

Let’s Cook

Prepare the beef: In a medium bowl, put ¼ cup of flour. Dry the stew meat thoroughly with paper towels, then season it generously with salt and ground black pepper. Coat the seasoned meat in the flour, making sure it’s well coated but shaking off any extra flour. Set it aside.

Heat up some olive oil in a large pot on medium-high heat until it’s warm before searing the steak. Ensure the oil is hot and shimmering before adding the steak. Remove any excess flour from the steak before placing it in the pot. Sear for 2 to 3 minutes on each side until nicely browned. If needed, cook the beef in batches to avoid overcrowding the pot.

After browning the beef, toss in all the other ingredients into the pot: celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire, and 3 ½ cups of beef stock. Give it a good stir to mix everything together.

Once the contents begins to boil, increase the heat to high. After that, reduce the heat to keep a low simmer. Once the beef is soft and crumbles readily, boil it for two to three hours while stirring now and then. The remaining ½ cup beef stock and ¼ cup all-purpose flour should be combined firmly in a basin or jar until a slurry develops. Stirring constantly, slowly pour the slurry into the beef stew. The stew will get thicker very soon. Allow it to simmer for one or two more minutes in order to cook off the flour.

serve over rice with a side of potato macaroni salad and enjoy!