This hearty Hawaiian Beef Stew is packed with tender chunks of beef, carrots, celery, potatoes, and an amazing flavor! My easy-to-make stew is the perfect comfort food dish to enjoy during cold winter weather, or just because it's completely addictive!!
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Instructions
In a large stockpot add the oil, heat to medium-high then add the cut up chuck roast and brown on all sides.
Once the meat is browned, reduce the heat to medium and add the onion and garlic. Stir for about 2-3 minutes until softened and fragrant.
Next, pour the wine in and 'deglaze' the pan by scraping the browned bits at the bottom of the stockpot. Scrape and mix for about 2-3 minutes.
Add in the celery, carrots, and tomato paste. Combine well for about 3-4 minutes. *Add a small amount of broth to prevent burning, if needed.
Pour in the beef broth and soy sauce, then add in the potatoes.
Stir in the salt and pepper and add the bay leaf.
Bring to a simmer, reduce heat to low, and cover for 1 hour 40 minutes. Remember to check on the stew every 20 minutes and give it a good stir.
Remove bay leaf and taste. Use 2 tablespoons of flour with 2 tablespoons of cold water or additional beef broth to make a slurry if you would like to thicken the stew. Adjust seasoning to your preferences and serve over rice (optional).
Notes
If you would like to thicken the stew, make a slurry using 2 tablespoons each of all-purpose flour and cold water or beef broth. Mix the slurry until smooth, then whisk into the stew.
Hawaiian beef stew is usually fairly thick and served over sticky rice. If you would like a thinner soup consistency, rather than this thicker stew, simply adjust by adding more broth and taste as you go!