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Hawaiian-Style Beef Stew

Payne Caitlyn
This Hawaiian-style beef stew might be the best beef stew recipe you'll ever make, with a level of umami that's off the charts. Deeply browned beef gets a long slow simmer in a thick savory sauce, and you'll want to serve it over rice to capture all of that goodness. This recipe was adapted from “Grandpa Clarence’s Hawaii-Style Beef Stew” from Jess at Plays Well with Butter.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Course Soup
Servings 6
Calories 670 kcal

Ingredients
  

  • 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

Instructions
 

  • Place beef on a cutting board, and cut into uniform 1 1/2-inch pieces. Season beef directly on the cutting board; sprinkle with salt and 2 tablespoons flour, and toss until thoroughly and evenly coated.
  • Add vegetable oil to a heavy bottomed stew pot, and set over high heat. Working in 2 or 3 batches so that beef is in a single, uncrowded layer, brown beef pieces deeply on at least 2 sides; transfer into a bowl and set aside. Reduce heat to medium-high if beef is browning too quickly or pan seems too hot.
  • Remove the last batch of browned beef to the bowl, reduce heat to medium-high, and transfer in onions. Cook, stirring for a few minutes until they just start to turn translucent. Add tomato paste, and cook and stir until tomato paste begins to brown on the edges of onion, about 4 minutes.
  • Sprinkle in remaining 2 tablespoons flour, and cook, stirring, for about 2 minutes. Transfer in tomato sauce and beef broth, and stir to combine. Add Worcestershire sauce and soy sauce, and bring stew to a boil, stirring occasionally.
  • Return browned beef pieces and all accumulated juices to the pot and stir to combine. Reduce heat to low. Cover tightly, and simmer gently for 1 hour.
  • Uncover, and stir in black pepper, cayenne, carrots, celery, and potatoes. Cover again and simmer on low for 1 hour.
  • Remove the lid, and simmer uncovered until sauce reduces slightly and thickens, and meat is very tender, about 1 hour more. Taste for seasoning and adjust if need be. Serve with rice.