Description
Grandpa Clarence’s Hawaii-Style Beef Stew is a rich, tangy, and hearty dish that features tender beef chuck slow-simmered with a colorful medley of vegetables, tomato paste, shoyu, Worcestershire sauce, and beef stock. This comforting stew captures the essence of Hawaiian flavors and is perfect served over a bed of rice for a satisfying meal that warms the soul.
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
Liquids and Seasonings
- 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. Using paper towels, pat the stew meat as dry as possible, then season generously with the kosher salt and ground black pepper. Dredge the seasoned beef cubes in the flour, coating well but shaking off any excess. Set aside.
- Brown the beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in batches without overcrowding, shaking off excess flour. Brown the beef for 2-3 minutes on each side until a golden crust forms. Remove browned beef and set aside.
- Build the Hawaiian beef stew: Into the same pot, add the celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire sauce, and 3 ½ cups of the beef stock. Stir well to combine with the browned beef and vegetables.
- Cook the Hawaiian beef stew: Increase heat to high and bring the mixture to a boil. Reduce to low to maintain a gentle simmer. Cover and cook for 2 to 3 hours, stirring occasionally, until the beef is tender and falling apart. Add the remaining ½ cup beef stock to a bowl with the last ¼ cup flour and whisk vigorously to create a slurry. Gradually pour this slurry into the stew while stirring to thicken. Simmer for 1-2 more minutes to cook off the flour taste and thicken the stew.
- Serve: Spoon the rich and tangy Hawaiian beef stew over a bed of rice and enjoy the comforting, island-style meal.
Notes
- Storage: Store cooled stew in an airtight container in the refrigerator for 4-5 days. Reheat on stovetop or microwave until warmed thoroughly.
- Freezing: Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator or submerge container in room temperature water for faster thawing. Reheat before serving.
- 10-Minute Meal Prep: Trim and cube beef chuck and store refrigerated for up to 3 days. Slice celery and chop carrots and onions; store refrigerated for up to 5 days for quick assembly and cooking later.
- Alternative cooking methods: Oven-braise at 325°F for 2.5-3 hours covered; use a slow cooker with browned beef for 4-5 hours on high or 7-8 hours on low; use an Instant Pot on manual high pressure for 35 minutes after sautéing and searing, then finish with slurry thickening.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
