In Hawaii, Hawaiian beef stew is referred to as “local beef stew.” It’s hearty and filling, with tender beef, carrots, and potatoes. Best served with a large bowl of rice.
- 1 pound beef stew meat (boneless chuck roast, cut into 1-inch cubes)
- 1 medium onion, chopped
- 3–5 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 28-ounce can whole peeled tomatoes
- 2 dried bay leaves
- 3 celery stalks, chopped
- 2 medium carrots, chopped
- 2 medium potatoes, chopped
- In a pot, heat 1 tablespoon of oil. Pat the beef dry, lightly salt it, and brown it on all sides over medium-high heat. Remove the beef to a plate once it has browned.
- If necessary, add more oil to the pot. Sauté the onions and garlic for 3-5 minutes, or until golden brown.
- Mix in the tomato paste. Cook for another 2 minutes, or until the tomato paste becomes a darker, brick red color.
- Combine the whole peeled tomatoes, bay leaves, and 1/2 cup water in a mixing bowl. Reintroduce the beef. Bring the water to a boil. Then reduce the heat to low. Cover and leave to simmer for an hour.
- Remove the lid and return the heat to medium-high. Combine the celery, carrots, and potatoes in a mixing bowl. If necessary, add more water (you want to be sure all the meat and vegetables are covered). Bring the water to a boil. Then reduce the heat to low. Simmer for another hour with the lid on. Season with salt and black pepper to taste.
- Serve with a large bowl of hot rice.
- Category: Beef
- Method: Beef
- Cuisine: Hawaii
- Serving Size: 3 servings
- Calories: 445kcal
- Sugar: 9g
- Sodium: 1888mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 89mg
Keywords: Beef stew hawaii, local beef stew, hawaiian beef stew, beef recipe