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!!
¼cupred wine(optional, I use Pinot Noir - if omitting the wine, replace with additional beef stock)
1 ½cupsbeef broth
¼cuplow sodium soy sauce
1tspeach, salt & pepper(to taste)
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).