Hawaiian-Style Beef Stew Recipe

Name: Hawaiian-Style Beef Stew
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 6
Ingredients: 2 1/2 pounds beef chuck, cut into about 1 1/2-inch pieces; 2 teaspoons kosher salt; 1/4 cup all-purpose flour, divided; 3 tablespoons olive oil; 2 yellow onions, cut into 1-inch pieces; 3 tablespoons tomato paste; 1 cup tomato sauce, crushed tomatoes, or tomato puree; 4 cups beef bone broth; 2 tablespoons Worcestershire sauce; 1/2 cup soy sauce; 1 teaspoon ground black pepper; pinch cayenne; 4 carrots, peeled cut into 1-inch pieces; 3 stalks celery, sliced; 3 large Yukon Gold potatoes, peeled, and cut into 2-inch pieces

Cook Time: 200 minutes

This comforting beef stew is rich, flavorful, and loaded with tender meat and vegetables. Perfect for a family dinner, it simmers slowly to develop a deep taste and thick, satisfying sauce.

Ingredients

Original recipe yields 6 servings

2 1/2 pounds well-marbled beef chuck
2 teaspoons kosher salt
1/4 cup all-purpose flour
3 tablespoons olive oil
2 yellow onions, cut into 1-inch pieces
3 tablespoons tomato paste
1 cup tomato sauce, crushed tomatoes, or tomato puree
4 cups beef bone broth
2 tablespoons Worcestershire sauce
1/2 cup soy sauce
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
4 carrots, peeled and cut into 1-inch pieces
3 stalks celery, sliced
3 large Yukon Gold potatoes, peeled and cut into 2-inch pieces

Directions

Place beef on a cutting board and cut into even 1 1/2-inch cubes. Sprinkle with salt and 2 tablespoons flour, tossing until the meat is well coated.
Heat olive oil in a heavy-bottomed pot over high heat. Brown beef in 2-3 batches, ensuring pieces are not crowded. Sear until deeply golden on at least two sides, then transfer to a bowl. Adjust heat if needed.
Once all beef is browned, reduce heat to medium-high and add onions. Cook, stirring, until translucent. Stir in tomato paste and cook until it caramelizes slightly, about 4 minutes.
Sprinkle in the remaining flour and cook for 2 minutes, stirring constantly. Add tomato sauce and beef broth, stirring well. Mix in Worcestershire sauce and soy sauce, then bring to a boil.
Return browned beef and its juices to the pot. Reduce heat to low, cover tightly, and simmer for 1 hour.
Uncover, then stir in black pepper, cayenne, carrots, celery, and potatoes. Cover again and simmer for another hour on low heat.
Remove lid and continue to cook uncovered for about 1 more hour, or until sauce thickens slightly and beef is melt-in-your-mouth tender.
Taste and adjust seasoning as needed. Serve hot, ideally with steamed rice or crusty bread.

Nutrition Facts (per serving)

Calories: 670
Total Fat: 21g (26%)
Saturated Fat: 6g (32%)
Cholesterol: 189mg (63%)
Sodium: 2346mg (102%)
Total Carbohydrates: 49g (18%)
Dietary Fiber: 7g (23%)
Total Sugars: 8g
Protein: 75g (150%)
Vitamin C: 23mg (26%)
Calcium: 113mg (9%)
Iron: 9mg (51%)
Potassium: 1966mg (42%)

* Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary depending on your nutritional needs.

The Story Behind Hawaiian-Style Beef Stew

Hawaiian-style beef stew is a comforting dish with roots that reflect the diverse culinary influences of the Hawaiian Islands. While the concept of a beef stew is universal, the Hawaiian version emerged during the plantation era when immigrants from Japan, Portugal, the Philippines, and other regions brought their cooking traditions. The locals adapted these recipes to the ingredients available on the islands, creating a stew that combines hearty meat with subtle sweetness and umami-rich sauces. This fusion of cultures gave rise to the distinctive flavors that define Hawaiian-style beef stew today.

Regional Variations and Ingredients

Though the dish is popular throughout Hawaii, regional variations exist depending on local tastes and ingredient availability. In some areas, pineapple or other tropical fruits are added to provide a sweet contrast to the savory beef. Soy sauce, a nod to Japanese influence, is commonly used alongside Worcestershire sauce to create a deep, savory flavor. In other parts of the islands, cooks might include local root vegetables or substitute beef with pork or chicken, demonstrating the flexibility of the recipe while keeping the essence of Hawaiian comfort food intact.

What Makes It Unique Compared to Other Stews

Hawaiian-style beef stew differs from classic American or European stews primarily through its combination of umami and subtle sweetness. Unlike French or Irish stews that rely heavily on wine or beer, the Hawaiian version often uses soy sauce and sometimes a touch of sugar or pineapple juice. This creates a balance between rich, savory flavors and gentle sweetness that is not typically found in other beef stews. The slow simmering method ensures tender beef and a sauce that is both thick and flavorful, distinguishing it from thinner, broth-based stews.

Where and How Its Served

This stew is commonly served in homes across Hawaii as a hearty dinner, often accompanied by steamed white rice to soak up the flavorful sauce. It is also a staple at local potlucks, family gatherings, and casual restaurants, highlighting its role as a beloved comfort food. Some eateries may present it with a side of Hawaiian sweet bread or tropical salads, emphasizing the islands culinary identity while making the dish accessible and satisfying for visitors and locals alike.

Interesting Facts and Cultural Notes

Despite its name, the stew does not always include tropical fruits; its Hawaiian identity often comes from the combination of soy sauce, long simmering, and the use of local vegetables.
The dish illustrates Hawaiis multicultural heritage, blending influences from Asian, European, and American cuisines.
Many families have their own secret tweakssome add miso paste or even a splash of local beer to deepen the flavor.
It is considered even better the next day, as the flavors continue to meld, making it perfect for meal prepping or potluck contributions.
Serving it over rice is traditional, reflecting the Asian influence in Hawaiian cuisine and providing a filling, balanced meal.

FAQ about Hawaiian-Style Beef Stew Recipe

Yes, the stew can be made a day ahead. The flavors often improve after sitting overnight in the refrigerator. Reheat gently on the stovetop before serving.

You can use other well-marbled cuts like chuck roast or short ribs. Just ensure they are cut into uniform pieces for even cooking.

You could substitute hearty vegetables like mushrooms, eggplant, and tofu for the beef, and use vegetable broth instead of beef broth. Cooking times may vary slightly.

Pineapple is optional. Some versions of Hawaiian-style beef stew include it for a sweet contrast, but the recipe is considered 'Hawaiian-style' due to the combination of soy sauce and savory-sweet flavors rather than requiring fruit.

You can use a pressure cooker or Instant Pot to shorten cooking time. Brown the beef first, then pressure cook for about 20-25 minutes and allow natural release. The stew may be slightly less thick than slow-simmered.

Absolutely. Adjust salt, pepper, or cayenne according to your taste. You can also experiment with brown sugar or low-sodium soy sauce for different flavor depth.

Store in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 2 months. Reheat gently on the stovetop or in the microwave.

Serve over steamed rice to soak up the rich sauce. It also pairs well with mashed potatoes or crusty bread.

Yes, use a gluten-free flour or cornstarch for coating the beef, and ensure the soy sauce you use is gluten-free.

The 'Hawaiian-style' refers to the balance of savory, sweet, and umami flavors typically found in Hawaiian cuisine, often including soy sauce and sometimes pineapple, rather than a traditional recipe from Hawaii.

Comments

Nicholas Wright

09/08/2022 07:07:30 PM

I'm puzzled about what makes this dish Hawaiian. It tastes very similar to the ingredients I've been using for 50 years back in Louisiana.

Victoria Parker

05/26/2024 06:58:00 AM

Just made this recipe today! My local grocery store didn't have chuck steak, so I used chuck short ribs instead. I cut the meat off the bone and ended up with 4 ribs weighing 23oz. I halved the recipe and it worked out perfectly. The only change I made was deglazing with a splash of red wine before adding the last bit of flour. At first, the dish tasted a bit too tomatoey, but I've encountered that issue before with sauces so I powered through. All I can say is OMG, OMG, and OMG! Chef John's recipe is amazing. The sauce thickened perfectly, the taste was spot on, and I even sautéed the bones in some leftover fat and broth for my dogs, who absolutely loved it!

George Robinson

05/30/2023 07:35:15 AM

I made this dish today and it was delicious. I deglazed the pot with red wine after browning the meat. I decided to enhance the flavors by adding a bit of brown sugar when I put in the carrots and potatoes. Next time, I plan to use low-sodium Japanese soy sauce instead of my usual Chinese light soy sauce, which is too salty.

Catherine Clark

09/28/2024 10:47:02 AM

Very similar to my family's stew, we substitute potato starch for flour during the initial browning process and skip the flour altogether. Instead of Worcestershire sauce, we opt for Red Miso to add thickness and a umami punch, finishing off with shoyu for seasoning. Chef John, thank you for always inspiring us with fresh ideas!

Larry Gomez

06/29/2023 10:37:15 AM

I had a great experience with this recipe. I particularly enjoyed the soy sauce, as it brought a rich depth to the flavor. I have to confess that I took a bit of a shortcut by using my instant pot (5 minutes of pressure cooking) and then only letting it simmer for 15-20 minutes while I cleaned some dishes. The dish turned out tasty, although probably not as reduced as the original recipe intended. Through a quick Google search, I found out that this is a traditional Hawaiian stew, proving that not all Hawaiian dishes are filled with stereotypical tropical fruits.

Sharon Allen

08/19/2022 06:49:51 PM

I enhanced the flavor with chunks of pineapple for a delightful sweetness. A true taste of Hawaii must always have pineapple included.

Rachel Baker

03/27/2025 03:19:13 PM

I only made a couple of adjustments by using a whole can of tomato paste and crushed tomatoes to avoid waste. I also added extra carrots and celery for the same reason. The dish turned out tasty, but I couldn't identify any Hawaiian flavors in it. I might make it again, but with more modifications.

Ruth Scott

02/17/2025 12:46:43 AM

I only used this recipe as a guide. I added onions, carrots, sliced apples, and a few orange slices towards the end of the cooking process. I really enjoyed the extra ingredients for their added flavor. This is a fantastic recipe that can be customized to suit your preferences!

Justin Nelson

02/18/2023 07:27:13 AM

This recipe was incredibly simple to prepare and turned out absolutely delicious. My family loved it! We were just curious, what exactly made it Hawaiian?

Dorothy Cruz

09/26/2022 09:30:05 PM

This dish is simply beef stew. I'm not sure what makes it "Hawaiian". I was hoping for flavors like pineapple or mango in it.

Kathleen Rivera

06/05/2025 04:35:02 AM

Followed the recipe exactly as written, and it turned out to be incredibly rich and delicious. Definitely worth the extra time spent simmering, and it tasted even better the following day. Appreciate the recipe!

Thomas Anderson

04/03/2025 05:30:18 AM

WOW, this is hands down the best stew I have ever tasted!! I followed the recipe to the letter and it requires absolutely no adjustments.

Cook Time: 20 minutes

Cook Time: 10 minutes