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Hawaiian beef stew served over rice in a bowl

Hawaiian Beef Stew

A hearty, tomato-based Hawaiian beef stew with tender chunks of beef, potatoes, and carrots — the local plate-lunch comfort food, served over rice.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Hawaiian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 lb beef stew meat (chuck) cut in 1.5-inch cubes
  • 2 tbsp oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 4 cups beef broth
  • 8 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce optional
  • 3 potatoes cubed
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 1 bay leaf
  • 1 tsp salt to taste

Method
 

  1. Season the beef with salt and pepper. Heat the oil in a large pot and brown the beef on all sides, then remove.
  2. Saute the onion and garlic until soft, about 3 minutes.
  3. Return the beef and add the broth, tomato sauce, tomato paste, soy sauce, and bay leaf. Bring to a boil, then simmer covered for 1.5 hours.
  4. Add the potatoes, carrots, and celery. Simmer uncovered 30-45 minutes until the beef and vegetables are tender and the stew has thickened.
  5. Discard the bay leaf and serve hot over white rice.

Notes

Slow cooker: brown the beef, then cook everything on low 8 hours (add vegetables in the last 3). Instant Pot: pressure cook the beef 30 minutes, add vegetables, then 5 more. Store up to 4 days in the fridge or freeze up to 3 months.