Hawaiian Beef Stew
This Hawaiian Beef Stew is a rich, hearty, island-style comfort dish made with tender beef, potatoes, carrots, and a thick tomato-based broth. A classic local favorite in Hawaii.
Ingredients
Beef
- 2 lbs beef stew meat cut into chunks
- 2 tablespoons oil
- Salt & black pepper to season
Vegetables
- 1 large onion chopped
- 3 garlic cloves minced
- 3 carrots sliced
- 3 potatoes cut into chunks
- 2 celery stalks chopped
Broth & Seasoning
- 1 can 15 oz tomato sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon soy sauce optional, for Hawaiian flavor
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt & pepper to taste
Roux (Thickener)
- 3 tablespoons butter
- 3 tablespoons flour
Instructions
Brown the Beef
- Season beef with salt and pepper.
- Heat oil in a large pot.
- Brown beef on all sides, then remove and set aside.
Sauté Onion & Garlic
- Add onion to the same pot and cook until softened.
- Stir in garlic for 30 seconds.
Add Tomato Sauce & Broth
- Add tomato sauce, tomato paste, and beef broth.
- Return beef to pot.
- Add thyme, soy sauce, sugar, bay leaf.
- Simmer for 45 minutes.
Add Vegetables
- Add potatoes, carrots, and celery.
- Simmer another 25–30 minutes until vegetables and beef are tender.
Make the Roux
- In a small pan, melt butter.
- Stir in flour and cook 2 minutes until lightly golden.
Thicken the Stew
- Whisk roux into the stew.
- Simmer 5 more minutes until thick and glossy.
Serve
- Serve hot over white rice or with Hawaiian sweet rolls.
Notes
- For deeper flavor, brown beef in batches.
- Add a splash of Worcestershire for umami.
- Substitute sweet potatoes for regular potatoes.
- Add peas in the last 5 minutes if desired.
- For slow cooker: cook 6–8 hours on LOW (add roux at end).