Hawaiian Beef Stew
Transport your taste buds to the tropics with this comforting and hearty Hawaiian Beef Stew, a soulful take on a classic comfort dish. Tender chunks of beef chuck are slow-cooked to perfection in a rich tomato-based broth, infused with the savory depth of soy sauce, a hint of sweetness from brown sugar, and the aromatic allure of bay leaves. Packed with vibrant vegetables like carrots, potatoes, celery, and frozen peas, this stew offers the perfect balance of flavors and textures. Perfectly paired with steamed white rice or crusty bread, this island-inspired dish is a warm hug in a bowl, ideal for family dinners or cozy weekends at home. With just 20 minutes of prep and simple steps to follow, this one-pot wonder will quickly become your go-to recipe for satisfying comfort food with a tropical twist.
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Recipe Information
Ingredients
- 2 lbs Beef chuck (cut into 1-inch cubes)
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Vegetable oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 1 14 oz can Canned diced tomatoes
- 2 Bay leaves
- 1 tbsp Worcestershire sauce
- 3 medium Potatoes (peeled and cut into large chunks)
- 2 large Carrots (peeled and cut into thick slices)
- 2 Celery stalks (sliced)
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 cup Frozen peas
- 2 tbsp Parsley (chopped, optional for garnish)
Instructions
Season the beef cubes with salt and black pepper. Toss in the flour to coat evenly.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until golden brown on all sides. Remove the beef and set aside.
In the same pot, reduce heat to medium and add the diced onions. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits. Add the canned diced tomatoes, bay leaves, and Worcestershire sauce. Stir to combine.
Return the browned beef to the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
After 1 hour, add the potatoes, carrots, and celery. Stir in the soy sauce and brown sugar for a touch of sweetness. Cover and cook for an additional 30 minutes, or until the vegetables are tender and the beef is very tender.
Stir in the frozen peas and simmer for 5 more minutes. Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with chopped parsley, if desired. Serve hot with rice or bread on the side.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
