Aloha, friends!
Are you in the mood for a new comfort food? Look no further!
Today, I’m bringing you a slice of the islands with my Hawaiian beef stew recipe.
It’s rich, hearty, and packed with tropical flavors. Perfect for a cozy dinner!
Trust me, this dish will warm your soul and make your taste buds dance!
Let’s dive in!
Possible Ingredient Alternatives
Chuck roast can be replaced with beef shoulder, bottom round, or even portobello mushrooms for a vegetarian option. Adjust cooking time as needed for different cuts of meat or mushrooms. For the flour, use cornstarch or arrowroot powder for a gluten-free alternative. These will still help thicken the stew, but use about half the amount called for in the recipe. Shoyu can be substituted with regular soy sauce or coconut aminos for a gluten-free and lower-sodium option. Coconut aminos have a slightly sweeter flavor, so you may need to adjust other seasonings accordingly. For the rice, consider using brown rice or cauliflower rice for a lower-carb option. Brown rice will require a longer cooking time and slightly more liquid than white rice.
| Preparation Time | 20-30 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 140-210 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 120-140 g
- Fat: 100-120 g
- Carbohydrates: 150-170 g
Ingredients
- 2 to 2.5 pounds chuck roast, cubed
- 1/4 cup all-purpose flour
- Salt
- Ground black pepper
- 2 medium potatoes, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 1/2 cup worcestershire sauce
- 1/2 cup shoyu (japanese-style soy sauce)
- 3.5 cups beef stock or beef broth
- Calrose medium-grain white rice (for serving)
Step 1: Prepare the Ingredients
Start by preparing the vegetables: finely slice the celery and roughly chop the potatoes, carrots, and onions into one-inch cubes, ensuring uniform pieces for even cooking.
It’s optional to peel the carrots.
For the beef, cut 2 to 2.5 pounds of chuck roast into one-inch cubes and pat them dry with a paper towel.
Step 2: Season and Coat the Beef
Generously season the beef cubes with salt and ground black pepper, using about one teaspoon of kosher salt per pound of meat.
Coat the seasoned beef with a quarter cup of all-purpose flour, ensuring an even coating.
Step 3: Brown the Beef
Heat a heavy-bottomed pot over medium-high heat and add enough olive oil to coat the bottom.
Add the seasoned beef to the pot, being careful not to overcrowd it.
Brown the beef for a couple of minutes on each side until golden brown.
Step 4: Add Vegetables and Liquids
Once the beef is browned, add all the prepared vegetables to the pot.
Return any drippings from the plate back into the pot for added flavor.
Stir in a couple of tablespoons of tomato paste, eight ounces of tomato sauce, half a cup of Worcestershire sauce, and half a cup of shoyu.
Step 5: Simmer the Stew
Pour in three and a half cups of beef stock or broth and stir to combine everything well.
Increase the heat to bring the mixture to a simmer, then reduce the heat to maintain a gentle bubble.
Cover the pot and let the stew simmer for two to three hours until the beef is fork-tender.
Step 6: Thicken the Stew (Optional) and Serve
If you wish to thicken the stew, mix a quarter cup of all-purpose flour with some reserved beef stock in a jar.
Seal the jar and shake until combined.
Stir the flour mixture into the stew and let it bubble for a few minutes to cook off the raw flour flavor.
Serve the beef stew over cooked Calrose rice or sushi rice for a comforting meal.
Enjoy!
