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Hawaiian Beef Stew

A hearty and comforting Hawaiian beef stew featuring a sweet tomato base, tender beef, and soft vegetables, traditionally served over rice.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hawaiian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck or stew meat, cut into large cubes Well-marbled for tenderness
  • 1 large onion, diced Adds sweetness and depth
  • 3 cloves garlic, minced Brings warmth and aroma
  • 3 medium carrots, peeled and cut into thick rounds Adds color and natural sweetness
  • 2 large potatoes, peeled and chopped Soaks up flavor and thickens the stew naturally
  • 2 stalks celery, chopped For a bit of light crunch and flavor
  • 1 15 oz can tomato sauce Forms the base of the broth
  • 1 15 oz can whole or diced tomatoes Adds texture and acidity
  • 2 tablespoons tomato paste Adds richness
  • 3 cups beef broth or stock (low sodium) Builds the liquid base
  • 1 tablespoon sugar Enhances the tomato flavor and adds a subtle sweetness
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon cooking oil
  • 2 tablespoons cornstarch + 2 tablespoons water (optional) To thicken, if desired

Method
 

Step-by-Step Cooking Instructions
  1. Heat oil in a large pot over medium-high heat. Add beef in batches and sear on all sides until browned. Don’t overcrowd the pan. Once browned, transfer beef to a plate.
  2. In the same pot, reduce heat to medium. Add onion and cook until soft, about 4 to 5 minutes. Stir in garlic and tomato paste, cook for 1 minute until fragrant.
  3. Return beef to the pot. Add tomato sauce, canned tomatoes (with juice), broth, sugar, salt, and pepper. Stir well to combine.
  4. Bring the mixture to a gentle boil. Lower heat to a simmer, cover loosely, and cook for 45 minutes.
  5. Add carrots, potatoes, and celery. Simmer for another 45 minutes to 1 hour, until meat is tender and vegetables are cooked.
  6. Mix cornstarch with water in a small bowl. Stir into the stew and simmer uncovered for 5 to 10 minutes until thickened.
  7. Taste and adjust seasoning. Ladle stew over hot white rice and garnish with chopped parsley if desired.

Notes

Let stew cool completely before storing. Store in airtight containers for up to 4 days in the fridge, or freeze portions for up to 2 months. Reheat over low heat, adding a splash of broth or water if needed.