Hawaiian Beef Stew
A local favorite in Hawaii, this Hawaiian Beef Stew is a rich, hearty, and comforting dish with tender beef, a savory tomato-based broth, and a touch of island sweetness. Unlike traditional beef stew, this version is lighter, brighter, and typically served over rice for the ultimate island-style meal. Perfect for cozy dinners, meal prep, or family gatherings, this slow-simmered dish is packed with bold flavors and nourishing ingredients.
Equipment
- Large pot or Dutch oven
- Slow cooker (for alternate method)
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs stew beef chuck roast or shoulder, cut into 1½-inch cubes
- 2 tbsp vegetable oil or avocado oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 3 medium Yukon gold or red potatoes cubed
- 2 tbsp tomato paste
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth or water
- 2 tbsp shoyu soy sauce
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp smoked paprika optional
- 1 tsp brown sugar optional, for subtle sweetness
Instructions
- Stove Top Method:
- Sear the beef:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add beef cubes in batches, searing all sides until browned. Remove and set aside.
- Sauté the aromatics:
- In the same pot, reduce heat to medium.
- Add onions and cook for 4–5 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Build the broth:
- Stir in tomato paste and diced tomatoes. Cook for 2–3 minutes to reduce acidity.
- Add the seared beef back to the pot.
- Add vegetables and seasonings:
- Mix in carrots, celery, potatoes, soy sauce, salt, pepper, and beef broth.
- Bring to a boil, then reduce heat to low.
- Simmer low and slow:
- Cover and let the stew simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
- Taste and serve:
- Adjust seasoning if needed. Serve hot over steamed rice.
Notes
For a thicker stew, mash a few potatoes into the broth or add a cornstarch slurry.
Leftovers taste even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Serve with a side of mac salad or a fresh green salad for a complete Hawaiian-style meal.