What is the secret ingredient in beef stew?

Many Hawaiian cooks swear by Hawaiian sea salt and a splash of soy sauce , which enhances the umami flavors in the broth. Some also add a splash of pineapple juice to balance acidity.

Why put tomato paste in beef stew?

Tomato paste is essential because it: Deepens the flavor , making the stew more robust. Thickens the broth naturally without needing flour or cornstarch. Balances acidity , preventing the stew from tasting too tangy.

Which part of beef is best for stew?

The best cuts for Hawaiian beef stew are: Chuck roast – Tender and flavorful with the right amount of fat. Brisket – Adds a deep, rich taste but requires longer cooking. Short ribs – Great for extra tenderness and depth of flavor .

Can I make Hawaiian beef stew in a slow cooker?

Yes! Hawaiian beef stew works perfectly in a slow cooker . Follow these steps: Brown the beef first , then transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours . Add carrots and potatoes in the last 45 minutes to keep them from overcooking.

How can I make it spicier?

To add a spicy kick, try: A dash of Hawaiian chili pepper water A small pinch of red pepper flakes A few drops of your favorite hot sauce

Hawaiian Beef Stew: A Hearty Island Classic with Bold Flavors

Description

Hawaiian beef stew is a comforting, tomato-based dish that stands out from traditional stews with its rich, slightly sweet broth and tender beef. A staple in Hawaii, this dish is often served over rice, making it a deeply satisfying and flavorful meal. With roots tracing back to plantation-era Hawaii, this stew blends diverse culinary influences into one beloved comfort food.

Ingredients

For the Beef:

2 lbs chuck roast (or brisket/short ribs), cut into 1.5-2 inch chunks
1 teaspoon Hawaiian sea salt (or regular salt)
½ teaspoon black pepper
2 tablespoons vegetable oil

For the Aromatics & Broth:

1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups water or beef broth
1 tablespoon soy sauce (or additional Hawaiian sea salt to taste)

For the Vegetables:

3 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 teaspoon additional salt (or to taste)

For Serving:

Steamed white rice

Instructions

Sear the Beef:
- Heat 2 tablespoons of oil in a large pot over medium-high heat.
- Pat the beef chunks dry with a paper towel, then season with salt and pepper.
- Sear the beef in batches, browning each piece on all sides. Remove and set aside.
Sauté the Aromatics:
- In the same pot, add chopped onions and cook until soft and translucent.
- Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Build the Tomato-Based Broth:
- Stir in 2 tablespoons of tomato paste and cook for 1 minute.
- Add the crushed tomatoes and mix well.
- Return the seared beef to the pot and deglaze by scraping any browned bits from the bottom.
Simmer for Tenderness:
- Pour in 4 cups of water or beef broth.
- Add soy sauce (or additional Hawaiian sea salt) for umami depth.
- Bring to a gentle simmer, cover, and cook for 1.5 to 2 hours on low heat.
Add Vegetables:
- After 90 minutes, add the carrots and potatoes.
- Taste and adjust salt if needed.
- Simmer for another 30 minutes until the vegetables are tender and the beef is fork-soft.
Serve:
- Ladle the stew over a bowl of steamed white rice.
- Enjoy this comforting Hawaiian classic!

Notes

Make Ahead: This stew tastes even better the next day as the flavors deepen overnight.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage.
Variations: Some families add celery or bell peppers for extra flavor.
Serving Suggestion: A side of Hawaiian mac salad or lomi-lomi salmon pairs beautifully with this dish.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Lunch
Cuisine: Hawaiian

Nutrition

Calories: ~400
Fat: 15g
Carbohydrates: 40g
Protein: 30g