Best Hawaiian Beef And Tomato Stew Recipes

GRANDPA CLARENCE'S HAWAIIAN BEEF STEW

Grandpa Clarence's Hawaiian Beef Stew image

My Hawaiian Grandpa's famous Hawaiian Beef Stew. A tangy & rich tomato gravy simmers with onions, carrots, potatoes, & beef until perfectly fall-apart tender. Serve it Hawaiian-style, over rice, for the best comfort food dinner! Slow cooker & Instant Pot directions provided in the Recipe Notes, below.

Provided by Jess Larson

Categories Soup

Time 3h30m

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
½ cup all-purpose flour, divided
2 pounds beef chuck, trimmed & cubed into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 stalks celery, finely sliced
4 medium carrots, peeled as desired & cut into 1-inch pieces
3 medium yellow onions, peeled & cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled & cut into 1-inch cubes
2 tablespoons tomato paste
1 (one) 8-ounce can tomato sauce
½ cup shoyu (or low-sodium soy sauce)
½ cup Worcestershire sauce
4 cups low-sodium beef stock, divided
for serving, as desired: rice

Steps:

Once the beef is browned, add the remaining ingredients into the pot: celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire, & 3 ½ cups of the beef stock. Stir to combine.

Nutrition Facts : Calories 445 calories, Sugar 9.9 g, Sodium 1888.3 mg, Fat 15.2 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 40.2 g, Fiber 4.9 g, Protein 37.8 g, Cholesterol 89.4 mg

DA' BES' HAWAIIAN LOCAL-STYLE BEEF STEW RECIPE - (4.4/5)

Da' Bes' Hawaiian Local-Style Beef Stew Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 12

Ingredients

2 pounds boneless chuck roast or beef stew meat
1 medium onion, chopped
2 tablespoons tomato paste
3 tablespoons flour
1 bay leaf
3 medium sized carrots, peeled and chopped
2 medium sized potatoes, peeled and chopped
4 stalks celery, chopped
1 (15-ounce) can stewed tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons vegetable oil
salt and pepper to taste

Steps:

Heat 2 tablespoons vegetable oil in a large stock pot. Working in small batches in a single layer, brown the beef, making sure each piece is thoroughly caramelized. When all the meat is browned, set aside in a bowl. In the hot pan, add the chopped onion and brown, about 3 minutes. Add tomato paste and cook for 1 minute. Add in the flour and continue to cook 1 minute. Add the 2 pounds of browned beef back into the pot. Season to taste with salt and coarse ground black pepper. Add in the bay leaf. Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium-low. Simmer covered for 2 hours. Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender. Finish it with some fresh cracked black pepper, serve with hot rice and/or poi and enjoy!

HAWAIIAN BEEF STEW

Hawaiian Beef Stew image

This delicious beef stew is a traditional beef stew common in Hawaii. It has a delicious tomato flavor along with tender beef and vegetables.

Provided by Laurie Sueko Lau

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 16

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
4 pounds stew beef, cut into 1-inch cubes
5 cloves garlic, minced
½ cup red wine
5 stalks celery, cut into 1/2-inch pieces
1 onion, cut into chunks
10 cups water
1 (6 ounce) can tomato paste
2 tablespoons salt, or to taste
2 tablespoons white sugar
3 bay leaves
1 teaspoon ground black pepper
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces, or to taste
¼ cup cornstarch
¼ cup water

Steps:

Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 16.1 g, Cholesterol 62.6 mg, Fat 16.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 6.2 g, Sodium 955.3 mg, Sugar 4.7 g