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A hearty, comforting stew straight from the islands, featuring tender chunks of beef and soft vegetables in a rich, savory-sweet gravy seasoned with soy sauce. A true taste of local Hawaiian home cooking, perfect over a scoop of rice.
For 6 servings
Sear the Beef
Build the Flavor Base
Simmer the Stew
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A hearty, comforting stew straight from the islands, featuring tender chunks of beef and soft vegetables in a rich, savory-sweet gravy seasoned with soy sauce. A true taste of local Hawaiian home cooking, perfect over a scoop of rice.
This hawaiian recipe takes 170 minutes to prepare and yields 6 servings. At 743.27 calories per serving with 64.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Vegetables and Finish Cooking
Thicken and Serve
Add 1 cup of frozen peas or chopped celery along with the potatoes and carrots for extra nutrients and flavor.
For a little heat, add 1/2 teaspoon of red pepper flakes or a dash of your favorite hot sauce along with the tomato sauce.
Add 1 teaspoon of dried thyme or a sprig of fresh rosemary along with the bay leaves for a more complex, earthy aroma.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and overall health.
This stew provides a significant amount of heme iron from the beef, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The combination of protein from beef and complex carbohydrates from potatoes offers a slow release of energy, keeping you full and energized for hours.
Carrots are packed with Vitamin A for vision health, while onions and garlic contain beneficial compounds that support heart health and immunity.
A 1.5-cup serving of this Hawaiian Beef Stew contains approximately 550-650 calories, depending on the fat content of the beef and serving accompaniments like rice.
It can be part of a balanced diet. It's rich in protein and provides vitamins from vegetables. To make it healthier, use a leaner cut of beef, opt for low-sodium soy sauce and beef broth, and serve with plenty of vegetables.
Yes! Complete steps 1 and 2 on the stovetop. Transfer everything to a slow cooker, add the beef, broth, and bay leaves. Cook on low for 6-8 hours or high for 3-4 hours. Add vegetables in the last 2 hours of cooking. Thicken with the cornstarch slurry on the stovetop or in the slow cooker on high for the final 15 minutes.
Beef chuck is ideal because its fat and connective tissue break down during slow cooking, resulting in incredibly tender, flavorful meat. Beef round or brisket are also good alternatives.
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The stew may thicken upon cooling; you can add a splash of water or broth when reheating to reach your desired consistency.