Hawaiian Beef Stew (Local Style)
Hawaiian beef stew, or "local style beef stew," is a comforting, island-inspired dish known for its rich tomato-based broth, tender beef, and hearty vegetables. Unlike traditional Western stews, this version has a tangy, slightly sweet depth of flavor, making it a favorite in Hawaiian households. Serve it over rice for the ultimate comfort meal!
Equipment
- Large Pot or Dutch Oven – A heavy-bottomed pot (like a Dutch oven) helps distribute heat evenly for slow simmering.
- Cutting Board – For chopping vegetables and prepping meat.
- Sharp Knife – To cut beef and vegetables into uniform pieces.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Tongs or Wooden Spoon – For stirring and handling the beef while browning.
- Ladle – For serving the stew.
- Small Bowl – For marinating the beef with shoyu (optional).
- Slow Cooker or Instant Pot (Optional) – If using an alternative cooking method.
Ingredients
- For the Beef:
- 2 lbs chuck roast cut into 1.5-inch chunks
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour optional, for thickening
- 2 tbsp shoyu Hawaiian-style soy sauce
- 2 cloves garlic minced
- For the Stew Base:
- 1 large onion chopped
- 2 tbsp tomato paste
- 1 15 oz can tomato sauce
- 1 14 oz can diced tomatoes
- 4 cups beef broth or water
- 1 tbsp Worcestershire sauce
- 1 tsp Hawaiian sea salt or regular salt
- ½ tsp black pepper
- Vegetables:
- 3 carrots peeled and sliced
- 3 medium potatoes cubed
- 2 celery stalks chopped
- 1 cup Hawaiian sweet potatoes optional, for extra sweetness
Instructions
- Prepare the Beef:
- Season beef chunks with salt, pepper, and shoyu. Let marinate for 30 minutes (optional for deeper flavor).
- Lightly coat beef in flour for a thicker stew.
- Sear the Beef:
- Heat oil in a large pot over medium-high heat.
- Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
- Build the Stew Base:
- In the same pot, sauté onions and garlic for 2 minutes.
- Stir in tomato paste, then add tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer.
- Simmer the Stew:
- Return beef to the pot. Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Add Vegetables:
- In the last 30 minutes, add carrots, potatoes, celery, and sweet potatoes (if using). Continue to simmer until vegetables are tender.
- Final Seasoning & Serving:
- Taste and adjust seasoning with more Hawaiian sea salt or shoyu if needed.
- Serve hot over steamed white rice.
Notes
Slow Cooker Method: Cook on low for 6-8 hours. Add vegetables in the last 2 hours.
Instant Pot Method: Pressure cook for 35 minutes, then add vegetables and cook for another 10 minutes on "Sauté" mode.
Flavor Tip: Let the stew sit overnight in the fridge—the flavors deepen beautifully the next day!
Instant Pot Method: Pressure cook for 35 minutes, then add vegetables and cook for another 10 minutes on "Sauté" mode.
Flavor Tip: Let the stew sit overnight in the fridge—the flavors deepen beautifully the next day!