Hawaiian Beef Stew
A deeply comforting, tomato-rich beef stew that's a staple of Hawaii's local plate lunch culture. Tender chunks of chuck slow-simmer with carrots, potatoes, and celery in a savory tomato broth until fall-apart tender. Unlike mainland versions, this stew has a distinct tomato-forward flavor and is always served over a steaming bowl of rice.
For 4 servings
- prep
Season and dredge the beef.
1.Pat beef chuck cubes completely dry with paper towels.2.Season beef generously with salt and black pepper.3.Spread all-purpose flour in a shallow dish and dredge beef pieces, shaking off excess. - fry
Brown the beef in batches.
1.Heat 1 tbsp oil in a dutch oven over medium-high heat until shimmering.2.Sear beef in 2-3 batches without crowding, about 3-4 minutes per batch until deeply browned on all sides.3.Transfer browned beef to a plate and set aside.TIPDon't crowd the pot — beef needs space to brown properly. Crowding creates steam and prevents that deep, savory crust. - saute
Sauté the aromatics.
1.Add remaining 1 tbsp oil to the same pot over medium heat.2.Add chopped onion and cook until softened and translucent, about 5 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.4.Add tomato paste and stir constantly for 1 minute to caramelize slightly. - simmer · ~60 min
Build the stew base and simmer.
1.Pour in crushed tomatoes and water, then scrape up any browned bits from the bottom of the pot with a wooden spoon.2.Stir in worcestershire sauce, soy sauce, and bay leaves.3.Return browned beef and its accumulated juices to the pot.4.Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.TIPThe soy sauce and worcestershire are the secret umami builders — they give Hawaiian beef stew its distinct savory depth. - simmer · ~50 min
Add vegetables and finish cooking.
1.Add carrots, potatoes, and celery to the pot.2.Stir to submerge vegetables in the liquid.3.Cover and continue simmering for another 45-50 minutes until beef is fork-tender and vegetables are cooked through.4.Taste and adjust salt and pepper if needed.TIPAdd the vegetables later so they hold their shape and don't turn to mush. Test a carrot with a fork — it should be tender with a slight bite. - simmer · ~10 min
Thicken the stew if desired.
1.Remove lid during the last 10 minutes of cooking to allow the stew to reduce and thicken naturally.2.Alternatively, mash a few potato pieces against the side of the pot and stir in to thicken.TIPMashing a few potatoes is the traditional Hawaiian method — no cornstarch slurry needed. - serve
Remove bay leaves and serve hot over steamed rice.
Ladle generous portions into bowls alongside steamed white rice. The stew should be rich, tomato-forward, with meat that pulls apart easily.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef very dry before dredging to ensure a deep, dark crust when searing.
- 2Brown the beef in batches — crowding the pan will steam it and prevent browning.
- 3Cook the tomato paste for a full minute to caramelize it and deepen the stew's flavor.
- 4Add vegetables late in the cooking so potatoes and carrots stay intact, not mushy.
- 5For a naturally thicker stew, mash a few potato cubes against the pot side and stir in.
- 6Let the stew rest for 10 minutes off the heat before serving to let flavors meld.
- 7This stew tastes even better the next day — make it ahead and reheat gently.
Adapt it for your goals.
Low-oil
Skip the dredging flour and sear the beef in a nonstick pan with just 1 teaspoon of oil. Use a leaner cut like top round and add an extra 1/4 cup water to compensate.
high proteinHigh-protein
Swap half the potatoes for extra carrots and add a can of drained chickpeas in the last 30 minutes for a protein boost without changing the stew's character.
jainJain
Omit the onion and garlic, use asafoetida (hing) for depth, and replace soy sauce with tamari. The tomato base still delivers a rich stew for those avoiding root vegetables.
veganVegan
Replace beef with 400g of king oyster mushrooms cut into chunks and seared the same way. Use vegetable broth instead of water and add 1 tablespoon of mushroom powder (optional) for extra umami.
Why this is on our healthy list.
Rich in Protein
Beef chuck provides high-quality protein essential for muscle repair and satiety, making this stew a satisfying meal.
Vitamin A from Carrots
Carrots deliver beta-carotene, which the body converts into vitamin A to support vision and immune function.
Fiber from Potatoes and Celery
Potatoes with skin and celery contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Antioxidant Lycopene
Crushed tomatoes and tomato paste are rich in lycopene, an antioxidant linked to heart health and reduced inflammation when cooked.
Low in Added Sugar
This stew relies on natural tomato sweetness and savory umami rather than added sugars, making it a balanced option.
Frequently asked questions
Yes, beef brisket or bottom round work well, but chuck is ideal because of its marbling that keeps the meat tender after long simmering.
