Hard

Hawaiian-Style Beef Stew

Name: Hawaiian-Style Beef Stew
Prep time: 40 min
Cook time: 167 min
Total time: 207 min
Yield: 4 servings
Ingredients: 2.5 pounds beef chuck; 2 teaspoons kosher salt; 0.25 cups all-purpose flour; 3 tablespoons olive oil; 2 yellows onions; 3 tablespoons tomato paste; 1 cup tomato sauce; 4 cups beef bone broth; 2 tablespoons Worcestershire sauce; 0.5 cups soy sauce; 1 teaspoon ground black pepper; 1 pinch cayenne pepper; 4 carrots; 3 stalks celery; 3 large Yukon Gold potatoes

Total Time

3h 27m

40m prep · 167m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This Hawaiian-style beef stew might be the best beef stew recipe you'll ever make, with a level of umami that's off the charts. Deeply browned beef gets a long slow simmer in a thick savory sauce, and you'll want to serve it over rice to capture all of that goodness. This recipe was adapted from "Grandpa Clarence's Hawaii-Style Beef Stew" from Jess at Plays Well with Butter.

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Ingredients

2.5 pounds beef chuck
2 teaspoons kosher salt
0.25 cups all-purpose flour
3 tablespoons olive oil
2 yellows onions
3 tablespoons tomato paste
1 cup tomato sauce
4 cups beef bone broth
2 tablespoons Worcestershire sauce
0.5 cups soy sauce
1 teaspoon ground black pepper
1 pinch cayenne pepper
4 carrots
3 stalks celery
3 large Yukon Gold potatoes

Instructions

1

Place beef on a cutting board, and cut into uniform 1 1/2-inch pieces. Season beef directly on the cutting board; sprinkle with salt and 2 tablespoons flour, and toss until thoroughly and evenly coated.
2

Add vegetable oil to a heavy bottomed stew pot, and set over high heat. Working in 2 or 3 batches so that beef is in a single, uncrowded layer, brown beef pieces deeply on at least 2 sides; transfer into a bowl and set aside. Reduce heat to medium-high if beef is browning too quickly or pan seems too hot.
3

Remove the last batch of browned beef to the bowl, reduce heat to medium-high, and transfer in onions. Cook, stirring for a few minutes until they just start to turn translucent. Add tomato paste, and cook and stir until tomato paste begins to brown on the edges of onion, about 4 minutes.
4

Sprinkle in remaining 2 tablespoons flour, and cook, stirring, for about 2 minutes. Transfer in tomato sauce and beef broth, and stir to combine. Add Worcestershire sauce and soy sauce, and bring stew to a boil, stirring occasionally.
5

Return browned beef pieces and all accumulated juices to the pot and stir to combine. Reduce heat to low. Cover tightly, and simmer gently for 1 hour.
6

Uncover, and stir in black pepper, cayenne, carrots, celery, and potatoes. Cover again and simmer on low for 1 hour.
7

Remove the lid, and simmer uncovered until sauce reduces slightly and thickens, and meat is very tender, about 1 hour more. Taste for seasoning and adjust if need be. Serve with rice.