Hawaiian Beef Stew Recipe

If you’ve ever dreamed of the perfect comfort food that combines rich, tender beef with a tangy, island-inspired twist, you’re going to adore this Hawaiian Beef Stew Recipe. I absolutely love how this stew turns out every single time — it’s hearty, warmly spiced, and surprisingly bright with the addition of shoyu and Worcestershire sauce. Whether you’re a seasoned chef or just love cozy dinners, this recipe is a fan-freaking-tastic way to bring a taste of Hawaii into your kitchen.

this Recipe

Ingredients You’ll Need

This Hawaiian Beef Stew Recipe relies on simple, pantry-friendly ingredients that come together beautifully. One little trick: choose good quality beef chuck because the long, slow cook time turns it unbelievably tender, and pairing that with Yukon Gold potatoes adds a lovely buttery texture.

• Beef chuck: Look for beef with good marbling to keep the stew juicy and flavorful.
• All-purpose flour: Used both for dredging the beef and thickening the stew at the end.
• Olive oil: For browning the beef and layering flavor.
• Celery, carrots, onions, and potatoes: Classic stew veggies that soften perfectly while adding sweetness and body.
• Tomato paste and tomato sauce: These boost the stew’s rich, tangy backbone.
• Shoyu (or low-sodium soy sauce): The magic ingredient lending that unmistakable Hawaiian savory punch.
• Worcestershire sauce: Adds depth and a subtle umami twist.
• Beef stock: Use low-sodium to control the saltiness; it creates the stew’s luscious broth.
• Kosher salt and ground black pepper: Season generously to bring all flavors alive.

Variations

One of the best parts about my Hawaiian Beef Stew Recipe is how easy it is to tweak for your taste buds or dietary needs. I often switch up veggies or try cooking shortcuts, and it’s always a winner. Here’s a few ideas to get you inspired.

• Slow Cooker Version: I discovered this trick when I wanted dinner hot and ready after a long day—just brown the beef, toss everything into the slow cooker, and forget it for 7-8 hours. So convenient, and the flavors deepen beautifully.
• Oven-Braised: Sometimes I pop the whole stew in the oven for a hands-off braise at 325°F; it produces a gorgeous crust on the beef and an ultra-rich broth.
• Vegetable Swaps: Feel free to add taro or sweet potatoes instead of regular potatoes for a more authentic island touch.
• Lower Sodium: Use low-sodium soy sauce and beef stock to keep saltiness in check – particularly helpful if you’re watching sodium intake.

How to Make Hawaiian Beef Stew Recipe

Step 1: Season and Dredge the Beef

Pat your beef chuck cubes dry with paper towels—that’s a trick I learned early on because it helps with browning. Then, season generously with kosher salt and pepper before dredging the meat in ¼ cup of flour. Don’t rush this part; coating the beef well is what creates those flavorful brown bits later on.

Step 2: Brown the Beef in Batches

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef, being careful not to overcrowd the pot—crowding traps moisture and steams the meat instead of browning. Sear each batch for 2-3 minutes per side until deeply browned. I always tell people: if your beef isn’t browning, the pan’s too crowded.

Step 3: Build and Simmer the Stew

Throw in the celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire sauce, and most of the beef stock. Give it a good stir to combine everything, then crank the heat to high to bring it to a boil. Once boiling, reduce to low, cover, and let it simmer gently for 2 to 3 hours — this is where the magic happens, turning the beef fall-apart tender and melding all those flavors.

Step 4: Thicken and Finish the Stew

Mix the remaining ½ cup of beef stock with the last ¼ cup of flour in a bowl or jar to make a smooth slurry. Slowly whisk the slurry into the simmering stew, stirring well to prevent lumps. The stew will thicken almost immediately. Let it simmer for another 1-2 minutes to cook off that raw flour taste, and you’re ready to serve.

How to Serve Hawaiian Beef Stew Recipe

Garnishes

I like to keep garnishes simple for this Hawaiian Beef Stew Recipe — a sprinkle of chopped fresh green onions or parsley brightens the dish and adds a fresh crunch that balances the rich sauce beautifully. Sometimes, I also add a few thin slices of fresh pineapple on the side for a sweet contrast that really brings out those island vibes.

Side Dishes

This stew shines served over a fluffy bed of white rice — that’s classic Hawaiian style and it soaks up all that delicious sauce. I also love pairing it with simple steamed greens like bok choy or kale to add a bit of color and freshness to the plate.

Creative Ways to Present

For festive occasions, I like to serve this stew in individual mini Dutch ovens or rustic bowls lined with banana leaves for an authentic island feel. It’s perfect for family dinners or potlucks where the presentation gets people excited before even taking a bite.

Make Ahead and Storage

Storing Leftovers

One thing I adore about this Hawaiian Beef Stew Recipe is how well it stores. After it cools, I transfer it to an airtight container and it keeps wonderfully in the fridge for up to 5 days. The flavors actually deepen and improve overnight, so leftovers are often better the next day!

Freezing

I’ve frozen this stew multiple times with great success. After cooling the stew fully, I portion it into freezer-safe containers or bags, which freeze well for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge or use a quick water bath if I’m in a hurry.

Reheating

Reheating is a breeze—either on the stovetop over medium-low heat, stirring occasionally, or in the microwave with short bursts to avoid overcooking. Adding a splash of beef stock or water while reheating helps loosen the sauce if it’s thickened too much.

FAQs

Final Thoughts

I have to tell you, this Hawaiian Beef Stew Recipe has become one of my all-time favorite comfort meals. It’s the kind of dish that feels like a warm hug, perfect for gathering the family around the table and sharing stories. I hope you give it a try and make it your own — you’ll find it’s as rewarding to make as it is to eat. Plus, once you’ve made it, you’ll have a new go-to recipe that’s reliable, hearty, and positively bursting with island flavor.

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