Description
Grandpa Clarence’s Hawaii-Style Beef Stew is a rich and tangy comfort dish featuring tender chunks of beef chuck simmered with a medley of vegetables and a flavorful blend of tomato paste, tomato sauce, shoyu, and Worcestershire sauce. This hearty stew is slow-cooked to perfection until the beef is fall-apart tender, then thickened with a simple flour slurry. Serve it island-style over a bed of rice for a delicious and satisfying meal that embodies the spirit of Hawaiian comfort food.
Ingredients
Scale
Beef and Coating
- 3 tablespoons olive oil
- ½ cup all-purpose flour, divided
- 2 pounds beef chuck, trimmed and cubed into 1-inch pieces
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Vegetables
- 2 stalks celery, finely sliced
- 4 medium carrots, peeled as desired and cut into 1-inch pieces
- 3 medium yellow onions, peeled and cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
Liquid and Flavorings
- 2 tablespoons tomato paste
- 1 (8-ounce) can tomato sauce
- ½ cup shoyu (or low-sodium soy sauce)
- ½ cup Worcestershire sauce
- 4 cups low-sodium beef stock, divided
For Serving
- Cooked rice, as desired
Instructions
- Season the beef: Place ¼ cup of the flour in a medium bowl. Pat the stew meat dry using paper towels, then season generously with kosher salt and ground black pepper. Dredge the beef cubes in the flour, coating well but shaking off excess. Set aside.
- Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in batches to avoid overcrowding, and brown for 2-3 minutes per side until a rich crust forms. Remove browned beef and set aside.
- Build the stew: Into the same pot, add celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire sauce, and 3 ½ cups of beef stock. Stir to combine the ingredients.
- Cook the stew: Bring the mixture to a boil over high heat, then reduce to low heat to maintain a gentle simmer. Cover and cook for 2-3 hours, stirring occasionally, until the beef is very tender and falls apart easily.
- Thicken the stew: In a separate bowl or jar, whisk together the remaining ¼ cup flour and ½ cup beef stock to create a slurry. Gradually pour the slurry into the simmering stew while stirring continuously. Allow stew to thicken immediately, then simmer for 1-2 more minutes to cook off the raw flour taste.
- Serve the stew: Spoon the rich Hawaiian beef stew over a bed of cooked rice and enjoy the hearty, tangy flavors that make this dish a true island favorite.
Notes
- Storage Instructions: Store cooled beef stew in an airtight container in the refrigerator for 4-5 days. Reheat gently on stovetop or microwave until warmed through.
- Freezing Instructions: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or in room temperature water. Reheat thoroughly before serving.
- 10-Minute Meal Prep: To save time, trim and cube beef and chop vegetables ahead of time, storing separately in airtight containers in the refrigerator for up to 3-5 days.
- Alternate Cooking Methods: For oven-braising, cook covered at 325°F for 2 ½ – 3 hours. Slow cooker method involves transferring browned beef and ingredients to slow cooker and cooking on high for 4-5 hours or low for 7-8 hours. Instant Pot method: use Sauté mode for browning, then pressure cook on high for 35 minutes followed by quick release and final thickening step.
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 350
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
