Hawaiian Beef Stew Recipe

If you’re craving something rich, comforting, and with a little island flair, this Hawaiian Beef Stew Recipe is going to become your new go-to. I absolutely love how this stew develops those deep, tangy flavors that remind me of warm Hawaiian evenings. Whether you’re making it for a family dinner or wanting to impress friends, this recipe is fan-freaking-tastic, and it’s easier than you might think. Stick with me, and I’ll walk you through every step to make sure your stew turns out perfect.

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Ingredients You’ll Need

This Hawaiian Beef Stew Recipe uses simple, hearty ingredients that come together for a deliciously balanced dish. The beef chuck adds a satisfying richness, while the shoyu and Worcestershire sauce layer in those classic island flavors. When shopping, pick peak-season veggies and good-quality shoyu to really elevate the stew.

• Beef chuck: Look for well-marbled meat for the best tenderness and flavor after slow cooking.
• Olive oil: Choose a good quality one for sautéing the beef–it adds a lovely base richness.
• All-purpose flour: Used for dredging the beef and later to thicken the stew; make sure it’s fresh for best results.
• Kosher salt & ground black pepper: Basic seasonings that bring all the flavors in the stew to life.
• Celery, carrots, onions, potatoes: These classic stew veggies contribute texture, color, and sweetness.
• Tomato paste & tomato sauce: They add richness and help create that perfect stew body.
• Shoyu (soy sauce): This is the star of the Hawaiian twist—use low sodium if you want to control saltiness.
• Worcestershire sauce: It gives a savory, umami depth that rounds out the stew nicely.
• Beef stock: Use low sodium so you can adjust salt levels easily.

Variations

One of the things I love about this Hawaiian Beef Stew Recipe is how flexible it is. I’ve tried a few variations over the years that make it feel fresh or cater to different diets. Don’t hesitate to make it your own!

• Slow Cooker Version: When I’m short on time but want that same rich flavor, I use the slow cooker method. It’s hands-off and still turns out amazing every time.
• Vegetable Boost: I sometimes toss in some green beans or bell peppers to add a little crunch and color. Feel free to experiment with seasonal veggies.
• Low-Sodium Twist: Swap regular soy sauce for a low-sodium option, and adjust salt carefully to keep it healthy without losing flavor.
• Oven-Braised Hawaiian Beef Stew: I discovered this trick when I needed to free up stove space; finishing it in the oven maintains tenderness and cooks evenly.

How to Make Hawaiian Beef Stew Recipe

Step 1: Season and Dredge the Beef

Start by drying the beef chuck pieces with paper towels—this helps you get a nice sear later. Mix ¼ cup flour in a bowl, then season the beef with salt and pepper before coating it evenly in the flour. This step not only flavors the meat but helps thicken the stew later. I used to skip this once, and the stew turned out a bit thin, so don’t skip this important step!

Step 2: Brown the Beef

In a large heavy-bottomed pot (a Dutch oven is perfect here), heat olive oil over medium-high heat until shimmering. Add the beef pieces in batches, making sure not to overcrowd the pot—that way, you’ll get a beautiful brown crust. Brown each piece 2-3 minutes per side, then remove and set aside. Browning builds the base flavor, so take your time here.

Step 3: Build the Stew

With the beef browned, add your celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire sauce, and 3 ½ cups of beef stock to the pot. Stir everything together gently. This is where all the flavors start to mingle wonderfully. I love pausing here to admire that beautiful mix before the slow simmer.

Step 4: Simmer Until Tender

Turn the heat up to high and bring everything to a boil. Then, reduce the heat low so the stew simmers gently. Cover and let it cook for 2-3 hours, stirring occasionally. This slow simmering breaks down the beef into tender, fall-apart pieces. When I first tried rushing this part, the meat was tough—patience here makes all the difference.

Step 5: Thicken and Finish

Mix the remaining ½ cup beef stock with the last ¼ cup flour until you get a smooth slurry. Gradually whisk this into the stew while stirring, and you’ll see it thicken right away. Let it simmer another 1-2 minutes to cook off the raw flour taste. Thickness is a very personal preference—I like mine nice and hearty without being gluey.

Serve your Hawaiian beef stew hot over a bed of steamed rice to soak up all that incredible sauce.

How to Serve Hawaiian Beef Stew Recipe

Garnishes

I like to keep it simple with this stew—chopped fresh green onions or a sprinkle of chopped parsley adds a bit of brightness without overshadowing the rich stew. Sometimes, a dash of crushed red pepper flakes adds a welcome little kick, especially if you like a touch of heat. It’s those small touches that really make the dish pop.

Side Dishes

The classic Hawaiian way is definitely serving it over fluffy white rice, which soaks up all that savory sauce beautifully. I’ve also paired it with garlic fried rice for a flavorful twist. For veggies, a simple steamed broccoli or sautéed greens like bok choy complement the flavors nicely and add some freshness to the plate.

Creative Ways to Present

For a special occasion, I like to serve the stew in individual mini cocotte pots or hollowed-out bread bowls—it’s unexpected and feels cozy. Another fun idea is plating it over coconut rice for that extra tropical vibe. I even decorated the table with fresh tropical flowers once for a Hawaiian-themed dinner party, and everyone loved how the food and atmosphere matched perfectly.

Make Ahead and Storage

Storing Leftovers

This Hawaiian Beef Stew actually tastes even better the next day as the flavors have more time to meld. I store any leftovers in an airtight container in the fridge, and it keeps beautifully for about 4-5 days. When reheating, do it gently on the stove over low heat so it warms evenly and the beef stays tender.

Freezing

I’m a big fan of freezing this stew in portion-sized containers. When frozen, it holds its flavor and texture for up to 3 months. For a quicker thaw, I submerge the sealed container in room temperature water for about an hour before reheating. This way, I always have a comforting meal ready to go on busy nights.

Reheating

To keep the stew tasting fresh, I reheat it slowly on the stovetop with the lid on, stirring occasionally. This prevents the beef from drying out and helps the sauce thicken up again. If you’re short on time, microwaving works fine too—just heat in short bursts and stir between cycles to avoid hot spots.

FAQs

Final Thoughts

This Hawaiian Beef Stew Recipe holds a really special place in my heart—maybe because it reminds me of family dinners filled with laughter and amazing food. I used to struggle with stew recipes that were bland or took forever to get the meat tender, but this one nails it every time with that perfect balance of richness and tang. I’m excited for you to try it and make your own happy memories around this cozy, flavorful dish!

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