Description

Grandpa Clarence’s Hawaii-Style Beef Stew is a rich and tangy comfort dish featuring tender beef chuck simmered with vegetables, tomato paste, and a savory blend of shoyu and Worcestershire sauce. This hearty stew, perfect for island-style dining, is traditionally served over rice and slowly cooked to develop deep flavors and melt-in-your-mouth beef.

Ingredients

Scale

Beef and Coating

3 tablespoons olive oil
½ cup all-purpose flour, divided
2 pounds beef chuck, trimmed and cubed into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons ground black pepper

Vegetables

2 stalks celery, finely sliced
4 medium carrots, peeled as desired and cut into 1-inch pieces
3 medium yellow onions, peeled and cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes

Stewing Liquids and Seasonings

2 tablespoons tomato paste
1 (8-ounce) can tomato sauce
½ cup shoyu (or low-sodium soy sauce)
½ cup Worcestershire sauce
4 cups low-sodium beef stock, divided

For Serving

Cooked rice, as desired

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Instructions

Season the beef: Place ¼ cup of the flour in a medium bowl. Using paper towels, pat the stew meat as dry as possible, then season generously with kosher salt and ground black pepper. Dredge the seasoned beef cubes in the flour, coating well and shaking off excess. Set aside.
Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the flour-dusted beef in batches to avoid overcrowding. Brown each piece for 2-3 minutes per side until nicely seared. Remove browned beef and set aside.
Build the stew: To the pot, add the sliced celery, chopped carrots, onions, and potatoes, along with tomato paste, tomato sauce, shoyu, Worcestershire sauce, and 3 ½ cups of beef stock. Stir to combine all ingredients thoroughly.
Cook the stew: Increase heat to bring the mixture to a boil, then reduce heat to low for a gentle simmer. Cover and cook for 2 to 3 hours, stirring occasionally, until the beef becomes fall-apart tender.
Thicken the stew: In a separate bowl, whisk together the remaining ½ cup of beef stock and ¼ cup of flour until a smooth slurry forms. Gradually stir the slurry into the simmering stew, which will thicken almost immediately. Continue simmering for another 1-2 minutes to cook off the flour taste.
Serve: Spoon the hearty Hawaiian beef stew over a bed of warm rice for an authentic island-style meal. Enjoy!

Notes

Make-Ahead: Chop beef and vegetables in advance to save active cooking time. Store beef cubed in an airtight container in the refrigerator for up to 3 days. Vegetables can be prepped similarly and stored for up to 5 days.
Storage: Refrigerate cooled stew in an airtight container for 4-5 days. Reheat gently on stovetop or microwave.
Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator or use room temperature water for faster thawing.
Alternate Cooking Methods: Oven-braise at 325°F covered for 2 ½ to 3 hours. Slow cook on high for 4-5 hours or low for 7-8 hours after browning beef. Instant Pot option: use sauté to brown, then high pressure for 35 minutes with natural or quick release, finishing by simmering slurry mixture as directed.

Nutrition

Serving Size: 1 cup (approx.)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg