You know those days? Maybe it’s grey outside, maybe you’re just feeling kinda ‘meh,’ and you need something… more than just food? You need a hug in a bowl. That, my friends, is this Hawaiian Beef Stew.
My first go at this? Hoo boy. Let’s just say it involved beef that could’ve doubled as shoe leather and a sauce that was… confusing. Found some ancient recipe, thought, “How hard can it be?” Famous last words, right? But the idea of it – that rich, dark, slightly sweet gravy, tender beef falling apart, those soft potatoes and carrots – it haunted me! I couldn’t let it go.
So began the Great Stew Experiment in my kitchen. Ask my family; they were the (mostly) willing guinea pigs. I tweaked, I tasted, I probably muttered to myself over the stove way too much. Was it the soy sauce brand? Did it need more time? Less time? Finally, after who knows how many batches (let’s just say my freezer was full of ‘test stew’ for a while), I cracked it. This is the one. The Hawaiian Beef Stew that hits all the right notes. It’s got that deep, savory flavor, just enough sweetness to make you go “Ooh, what is that?”, and beef so tender you barely need a knife. It’s my happy place in a pot.
The Good Stuff You Need for Hawaiian Beef Stew Bliss
Okay, let’s talk groceries. Nothing too crazy, mostly pantry staples, but put ’em together like this and… chef’s kiss.
- Beefy Goodness: Grab about 2 lbs of beef chuck. Look for one with those little white lines of fat – that’s gonna melt down and make everything amazing. Cut it into big, satisfying chunks, like 1.5 inches. Yeah, you can use pre-cut stew meat, but chuck just shreds better. Trust me.
- Flour Power: Just 1/4 cup of regular all-purpose flour. We’re just giving the beef a little dusty coat for browning power. Gluten-free works fine too!
- S&P: Salt and freshly cracked black pepper. And I mean cracked – makes a difference! Be generous.
- Oil for Sizzling: 2-3 tablespoons of something neutral like vegetable or canola oil.
- The Flavor Foundation:
- 1 big yellow onion, chopped. Sweet onions are nice too if you have ’em.
- Garlic! 3 or 4 cloves, minced. Okay, fine, I usually use 5. Measure garlic with your soul, people.
- The Soul of the Stew (Liquids):
- 4 cups beef broth – go low-sodium so you control the saltiness. It adds way more depth than water.
- 1 can (14.5 oz) diced tomatoes. Don’t you dare drain it! That juice is flavor! Fire-roasted? Even better.
- 2 tablespoons tomato paste. Think of it as super-concentrated tomato magic.
- 1/4 cup soy sauce (low sodium!) or tamari for the GF folks. Essential umami vibes.
- 1 tablespoon Worcestershire sauce. That weird brown sauce? Yeah, it works wonders.
- Okay, Lean In, Secret Time: Just 1 teaspoon of brown sugar. Shh. It doesn’t make it sugary-sweet, it just rounds everything out. Makes it taste more… itself. Try it!
- Veggies! Because Health (Kinda):
- About 1.5 lbs potatoes – Russets or Yukon Golds are my faves. Peel ’em, cube ’em. They get soft but hold their shape. Perfect.
- 4 or 5 medium carrots, peeled, sliced into thick rounds. Gotta have that sweetness and color pop.
- Bonus Points (Optional): Frozen peas stirred in at the very end? Love it. Celery chopped and thrown in with the onions? Classic. Your stew, your rules.
- A Little Green Bling (Highly Recommended): Fresh parsley or green onions, chopped up. Sprinkle it on top right before serving. Makes it look less like brown mush and more like a masterpiece!
How Much Time Are We Talking Here? (Spoiler: Worth It!)
Good stew takes a little time, no getting around it. But this Hawaiian Beef Stew isn’t an all-day affair. It’s manageable, promise!
- Chopping & Searing (Prep): Maybe 25-30 mins? Depends how fast you chop! Put on some music, make it fun. This is the most hands-on part.
- Bubble, Bubble (Cook Time): About 1.5 to 2 hours of simmering. This is mostly hands-off time. Let the stove do the heavy lifting while your house starts smelling ridiculously good. Seriously, it’s the best air freshener.
- Grand Total: Around 2 to 2.5 hours, give or take.
Perspective: Think about how long some fancy restaurant dishes take! This gives you that deep, slow-cooked flavor in way less time than you might think. Faster than many old-school stew recipes, but tastes just as rich. Win-win!
Okay, Let’s Actually Cook This Hawaiian Beef Stew!
Apron on? Hands washed? Let’s make some comfort food magic happen.
Step 1: Brown That Beef Like You Mean It!
Get your beef cubes and pat them DRY with paper towels. Like, super dry. Water = steam = no crusty bits = sad stew. Toss the dry cubes in a bowl with the flour, a good pinch of salt, and plenty of pepper. Get ’em all dusty. Now, heat the oil in your biggest, heaviest pot (Dutch ovens rock for this!) over medium-high heat. When it shimmers, carefully place some beef cubes in – DON’T CROWD THE POT! We want sizzle, not steam. Brown them really well on all sides. This is where big flavor starts! Use tongs to scoop the browned beef onto a plate and set aside. Do the rest in batches.
Step 2: Onion & Garlic Party!
Turn the heat down to medium. Add the chopped onion to the pot (splash more oil if needed). Cook ’em, stirring now and then, until they soften up and get a little translucent, maybe slightly golden (5-7 mins). Use your spoon to scrape up any yummy brown bits from the bottom – don’t waste those! Toss in the minced garlic. Stir it around for just a minute until you smell that amazing garlic smell. Add the tomato paste and stir it constantly for another minute – cooking it a bit wakes it up.
Step 3: Get Saucy!
Pour in about half a cup of the beef broth. Use your spoon to scrape, scrape, scrape the bottom of the pot – freeing all those tasty browned bits into the liquid. Let it bubble for a sec. Now, dump the browned beef (and any juice from the plate!) back into the pot. Pour in the rest of the beef broth, the can of tomatoes (undrained!), soy sauce, Worcestershire, and that secret weapon brown sugar. Stir it all up really well.
Step 4: Simmer Down Now…
Bring the whole beautiful mess up to a gentle simmer – just little bubbles popping here and there. Once it’s bubbling nicely, turn the heat way down low, clamp on a tight-fitting lid, and walk away. Seriously. Let it do its thing for about 1 hour. Maybe give it one stir halfway through if you’re worried, but it should be fine. The beef is getting tender and happy in its little flavor bath. This slow simmer is the key to amazing Hawaiian Beef Stew.
Step 5: Veggies Join the Party!
After an hour, stir in your cubed potatoes and carrots. Nudge them down so they’re mostly covered by the glorious gravy. Lid back on. Let it keep simmering for another 30-45 minutes. How do you know it’s done? The veggies will be tender when you poke ’em with a fork, and the beef should be practically falling apart if you nudge it. Oh yeah, if you’re using frozen peas, stir them in during the last 10 minutes just to heat through.
Step 6: The Final Taste Test!
This is the crucial moment! Grab a clean spoon and carefully taste your Hawaiian Beef Stew. What does it need? More salt? More pepper? Sometimes I add another tiny splash of soy sauce right at the end. Adjust it until your taste buds sing. If the gravy seems a little thin (I personally like it thick enough to coat the back of a spoon), you can either gently mash a few cooked potato chunks against the side of the pot, or just let it simmer with the lid off for 5-10 minutes to thicken up. You’re the boss!
Wanna Lighten Up Your Hawaiian Beef Stew? Totally Doable!
Love the flavor but watching things a bit? No sweat, we can tweak:
- Beef Swap: Using a leaner cut like bottom round is okay! It won’t be quite as melt-in-your-mouth, maybe give it a slightly longer, lower simmer. Still tasty!
- Sodium Check: Stick to low-sodium broth and soy sauce. You can always add a pinch more salt later if needed. Way easier than trying to fix too salty!
- Veggie Boost: Go nuts! Add more carrots, celery, maybe some chunks of sweet potato or butternut squash (add with the potatoes). More veg = more goodness (and makes the stew go further!).
- Potato Light: Swap some (or all!) potatoes for cauliflower florets (toss ’em in for the last 25 mins) or even turnips if you’re feeling adventurous.
Serving Suggestions: Get This Goodness in Your Belly!
Okay, the masterpiece is done! How to serve this glorious Hawaiian Beef Stew?
- The Classic Way (My Vote!): Over rice. Steaming, fluffy white rice. Two scoops, minimum. It’s tradition! That gravy soaking into the rice… chef’s kiss. Nothing better.
- Bread Duty: Not feeling rice? Get some seriously crusty bread for dipping, dunking, and mopping up every last drop of that incredible gravy. A good sourdough is amazing here.
- Mashed Potato Mountain: Go full comfort-mode and serve it over a big pile of creamy mashed potatoes. Carb heaven!
- A Little Green: Please, please sprinkle some fresh chopped parsley or green onions on top! It just brightens everything up visually and taste-wise.
Honestly? Just get it into bowls and hand out spoons. It’s perfect for feeding the family, warming up after being outside, or making any night feel a little cozier.
What To Do With Leftover Hawaiian Beef Stew (If That Exists!)
Good news! This stew is one of those magic dishes that tastes even better the next day. The flavors get all cozy and acquainted overnight.
- Fridge Life: Cool it down, then store it in an airtight container in the fridge. It’ll be great for 3-4 days.
- Freezer Power: Hawaiian Beef Stew freezes like a champ! Cool completely, then portion into freezer-safe containers or bags. Try to squeeze out extra air. Stays awesome for 2-3 months.
- Reheating: Warm it up gently on the stove over low heat, stirring now and then. Add a splash of broth if it got super thick. Microwave works fine for single servings too.
My Hot Tip: Freeze leftovers in single-serving sizes. Future you, tired after a long day, will thank you profusely when you can pull out a ready-made bowl of awesome.
Okay, Real Talk: Why I Really Love This Hawaiian Beef Stew
Is it obvious I’m a fan? Haha. It’s just… IT. This Hawaiian Beef Stew hits every single comfort food button for me. That savory-sweet gravy is ridiculously addictive, the beef is always fall-apart tender, the veggies are soft and comforting… it’s just a hug. A warm, delicious hug from Hawaii, right in your kitchen.
It smells incredible while cooking, it makes people happy when you serve it, and leftovers are a gift. What more could you want?
Now, tell me! Are you gonna make it? Please do! And if you do, I really want to hear about it. Leave a comment below! Did you love it? Did you change anything? Any questions? Let’s chat stew! I love hearing your kitchen stories.
Happy cooking, everyone! Stay cozy!
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Hawaiian Beef Stew
Craving cozy Hawaiian Beef Stew? Get this easy recipe for super tender beef and rich, savory gravy. Perfect comfort food awaits! Discover how.
Ingredients
- 2 pounds beef chuck (look for some fat marbling), cut into 1.5-inch chunks
- 1/4 cup all-purpose flour (gluten-free flour works too)
- Salt and freshly cracked black pepper, to taste
- 2-3 tablespoons vegetable or canola oil
- 1 large yellow onion, chopped (sweet onions are great if you have them)
- 3-5 garlic cloves, minced (go with what feels right)
- 4 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes, with the juice (fire-roasted is awesome)
- 2 tablespoons tomato paste
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar (trust me, it’s magic)
- 1.5 pounds potatoes (Russet or Yukon Gold), peeled and cubed
- 4-5 medium carrots, peeled and sliced into thick rounds
- Optional: 1 cup frozen peas (add at the end for a pop of green)
- Optional: 2 celery stalks, chopped (toss in with onions if you’re feeling it)
- Fresh parsley or green onions, chopped, for garnish
Instructions
Step 1: Brown That Beef Like You Mean It!
Get your beef cubes and pat them DRY with paper towels. Like, super dry. Water = steam = no crusty bits = sad stew. Toss the dry cubes in a bowl with the flour, a good pinch of salt, and plenty of pepper. Get ’em all dusty. Now, heat the oil in your biggest, heaviest pot (Dutch ovens rock for this!) over medium-high heat. When it shimmers, carefully place some beef cubes in – DON’T CROWD THE POT! We want sizzle, not steam. Brown them really well on all sides. This is where big flavor starts! Use tongs to scoop the browned beef onto a plate and set aside. Do the rest in batches.
Step 2: Onion & Garlic Party!
Turn the heat down to medium. Add the chopped onion to the pot (splash more oil if needed). Cook ’em, stirring now and then, until they soften up and get a little translucent, maybe slightly golden (5-7 mins). Use your spoon to scrape up any yummy brown bits from the bottom – don’t waste those! Toss in the minced garlic. Stir it around for just a minute until you smell that amazing garlic smell. Add the tomato paste and stir it constantly for another minute – cooking it a bit wakes it up.
Step 3: Get Saucy!
Pour in about half a cup of the beef broth. Use your spoon to scrape, scrape, scrape the bottom of the pot – freeing all those tasty browned bits into the liquid. Let it bubble for a sec. Now, dump the browned beef (and any juice from the plate!) back into the pot. Pour in the rest of the beef broth, the can of tomatoes (undrained!), soy sauce, Worcestershire, and that secret weapon brown sugar. Stir it all up really well.
Step 4: Simmer Down Now…
Bring the whole beautiful mess up to a gentle simmer – just little bubbles popping here and there. Once it’s bubbling nicely, turn the heat way down low, clamp on a tight-fitting lid, and walk away. Seriously. Let it do its thing for about 1 hour. Maybe give it one stir halfway through if you’re worried, but it should be fine. The beef is getting tender and happy in its little flavor bath. This slow simmer is the key to amazing Hawaiian Beef Stew.
Step 5: Veggies Join the Party!
After an hour, stir in your cubed potatoes and carrots. Nudge them down so they’re mostly covered by the glorious gravy. Lid back on. Let it keep simmering for another 30-45 minutes. How do you know it’s done? The veggies will be tender when you poke ’em with a fork, and the beef should be practically falling apart if you nudge it. Oh yeah, if you’re using frozen peas, stir them in during the last 10 minutes just to heat through.
Step 6: The Final Taste Test!
This is the crucial moment! Grab a clean spoon and carefully taste your Hawaiian Beef Stew. What does it need? More salt? More pepper? Sometimes I add another tiny splash of soy sauce right at the end. Adjust it until your taste buds sing. If the gravy seems a little thin (I personally like it thick enough to coat the back of a spoon), you can either gently mash a few cooked potato chunks against the side of the pot, or just let it simmer with the lid off for 5-10 minutes to thicken up. You’re the boss!
Notes
Nutrition Information:
Yield: 6-8 servingsAmount Per Serving:Calories: Approximately 550 kcal per serving
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