Hawaiian Beef Stew, also known as “Local-Style Beef Stew,” is a comforting, hearty dish that is deeply rooted in Hawaii’s diverse food culture. This rich, tomato-based stew is a staple in many Hawaiian households and plate lunch spots, celebrated for its tender chunks of beef, soft vegetables, and deep umami flavors.
Hawaii’s version of beef stew is unique compared to traditional American or European styles. While French beef stews (such as Boeuf Bourguignon) often use wine for depth of flavor, and Irish stews focus on a broth base, Hawaiian Beef Stew relies on a tomato-heavy sauce, inspired by local plantation-era cooking. The dish is a fusion of Hawaiian, Filipino, Portuguese, and other Asian influences, blending simple ingredients into something deeply satisfying.
This stew is commonly served over a scoop (or two) of hot white rice, which soaks up the flavorful gravy and provides the perfect balance to the rich stew. The secret to the best Hawaiian Beef Stew? Slow-cooking the beef until it melts in your mouth while allowing the tomato sauce to develop a deep, slightly sweet complexity.
Whether you’re craving a cozy meal for a rainy day or looking to explore the comforting flavors of Hawaiian cuisine, this dish is guaranteed to hit the spot.
Ingredients
For the Stew:
- 2 ½ lbs beef chuck roast, cut into 1 ½-inch cubes
- Alternative: Short ribs or stew meat can also be used.
- 2 tbsp vegetable oil (or avocado oil)
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 ½ cups beef broth (or water with beef bouillon)
- 2 (14.5 oz) cans crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp Hawaiian sea salt (or kosher salt, adjust to taste)
- 1 tsp black pepper
- 2 tsp sugar (balances acidity of tomatoes)
- 2 medium carrots, peeled and cut into thick slices
- 3 medium potatoes, peeled and cut into large chunks
- 1 bell pepper, chopped (optional, adds sweetness)
- 2 celery stalks, sliced
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup frozen peas (added at the end for color and sweetness)
For Serving:
- Hot steamed white rice (Hawaiian-style, medium-grain)
- Chopped fresh parsley (for garnish, optional)
Instructions
1. Brown the Beef for Depth of Flavor
- Pat the beef cubes dry with paper towels (this helps with browning). Season with salt and black pepper.
- Heat 1 tbsp of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- In batches, sear the beef on all sides until browned (about 3-4 minutes per side). Avoid overcrowding the pan, as this can cause the meat to steam instead of brown.
- Transfer browned beef to a plate and set aside.
2. Sauté the Aromatics
- In the same pot, add another 1 tbsp of oil if needed.
- Add the diced onion and cook for 2-3 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1 minute to deepen the flavor.
3. Simmer the Stew Base
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, Worcestershire sauce, soy sauce, salt, black pepper, sugar, bay leaf, and thyme.
- Return the browned beef and any juices back to the pot. Bring to a boil.
4. Slow Cook for Maximum Tenderness
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- The beef should become fork-tender, and the sauce should thicken.
5. Add the Vegetables
- Add the carrots, potatoes, bell pepper, and celery. Stir to combine.
- Cover and simmer for another 30 minutes until the vegetables are tender.
6. Final Touches
- Stir in the frozen peas and let cook for another 5 minutes.
- Taste and adjust seasoning as needed. Add more salt or a pinch of sugar if the stew is too acidic.
7. Serve and Enjoy
- Remove the bay leaf before serving.
- Spoon the stew over a bowl of hot white rice. Garnish with chopped fresh parsley, if desired.
Tips for the Best Results
- Use the right cut of beef: Chuck roast is ideal because it has the perfect balance of meat and fat, which results in melt-in-your-mouth tenderness.
- Don’t rush the simmering process: Slow-cooking is key to allowing the flavors to develop fully and the beef to become tender.
- For a thicker stew: Mash a few potatoes into the broth or let it simmer uncovered for the last 15 minutes.
- For a deeper flavor: Make the stew a day ahead! The flavors meld overnight, making it even better the next day.
- Pair with Hawaiian sides: Try serving it with Hawaiian macaroni salad or a side of sweet King’s Hawaiian rolls.
Storage & Reheating Instructions
Refrigerator:
- Store leftover stew in an airtight container in the fridge for up to 4 days.
Freezer:
- Freeze in individual portions for up to 3 months.
- To reheat, thaw overnight in the fridge and warm on the stovetop over low heat, adding a splash of water if needed.
Reheating:
- On the stovetop, reheat over low-medium heat, stirring occasionally.
- In the microwave, heat in short intervals, stirring between each to distribute heat evenly.
Variations & Customizations
- Spicy Version: Add ½ teaspoon of red pepper flakes or a dash of Hawaiian chili pepper water.
- Gluten-Free: Use tamari instead of soy sauce.
- Lower-Carb Option: Replace potatoes with radishes or cauliflower.
- Extra Umami: Add a splash of fish sauce or a small amount of miso paste.
Nutrition Details (Per Serving)
- Calories: ~450
- Protein: ~35g
- Carbohydrates: ~40g
- Fat: ~18g
- Fiber: ~6g
- Sodium: ~850mg
This hearty meal is packed with protein and vitamins from the vegetables while keeping you full and satisfied.
Frequently Asked Questions (FAQ)
Can I make this in a slow cooker?
Yes! Brown the beef first, then add everything except the peas to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Stir in the peas during the last 10 minutes.
What’s the best rice to serve with Hawaiian beef stew?
Medium-grain white rice (like Calrose) is the best because it absorbs the rich sauce perfectly.
Can I use a pressure cooker (Instant Pot)?
Yes! Sauté the beef and aromatics using the sauté function, then pressure cook on high for 35 minutes. Allow a natural release for 10 minutes, then add vegetables and pressure cook for another 5 minutes.
Why is my stew too acidic?
Tomatoes can be tangy, so add a pinch of sugar or a small piece of grated carrot to balance it out.
Hawaiian Beef Stew is a dish that brings warmth and comfort in every bite. Whether you’re new to Hawaiian cuisine or revisiting a childhood favorite, this recipe is a guaranteed crowd-pleaser. Enjoy your local-style beef stew with a big bowl of rice and some aloha! 🌺🍛