The Best Beef Stew Sam Choy
Warm, hearty, and full of bold island-inspired flavors, "The Best Beef Stew Sam Choy" is the ultimate comfort food for cozy nights. This Hawaiian-style beef stew features tender chunks of perfectly seared beef chuck, simmered to perfection in a savory broth enriched with tomato paste, soy sauce, and Worcestershire sauce. Fresh vegetables like carrots, potatoes, and celery add a wholesome touch, while a hint of thyme and aromatic bay leaves elevate the flavor profile. Thickened to a velvety consistency and finished with vibrant peas, this stew is a one-pot wonder that's as satisfying as it is crowd-pleasing. Serve it with crusty bread or steamed rice for a family meal that’s both nourishing and unforgettable. Ideal for meal prep and leftovers, this recipe is a must-try for stew lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs beef chuck
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion
- 3 garlic cloves
- 4 medium carrots
- 3 large russet potatoes
- 3 celery stalks
- 4 cups beef broth
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 2 tbsp cold water
Instructions
Trim excess fat from the beef chuck and cut it into 1.5-inch cubes. Season the beef cubes with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Remove the browned beef and set aside.
Dice the onion, mince the garlic, and cut the carrots, potatoes, and celery into bite-sized pieces.
Using the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
Return the browned beef to the pot. Pour in the beef broth, scraping up any browned bits from the bottom of the pot to deglaze. Stir in the tomato paste, soy sauce, Worcestershire sauce, bay leaves, and dried thyme.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots, potatoes, and celery to the pot. Continue simmering uncovered for 30 minutes or until the vegetables are tender.
In a small bowl, mix the all-purpose flour with cold water to make a slurry. Slowly stir this mixture into the stew to thicken it, simmering for an additional 5-10 minutes.
Stir in the frozen peas during the last 5 minutes of cooking. Taste the stew and adjust seasoning if necessary.
Remove the bay leaves and serve the stew hot with your favorite bread or over steamed rice.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 11189 mg | 486% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 48.4 g | ||
| Protein | 294.0 g | 588% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 605 mg | 47% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 10965 mg | 233% | |
*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.
