Hawaiian Beef Stew
Hawaiian beef stew: flour-dusted beef chuck browned, then simmered 1 1/2 to 2 hours with potatoes, carrot, celery and onion in beef broth, tomato paste, diced tomatoes, soy sauce, Worcestershire and a bay leaf, thickened with cornstarch and served over rice. Serves 6.
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Ingredients
- 2 pounds beef chuck trimmed, patted dry with paper towels and cut into 1-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 1 medium carrot peeled and diced
- 2 cups beef broth plus about 1/2 cup more if needed
- 3 medium potatoes peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 1 can diced tomatoes 15 ounces, not drained
- 2 tablespoons soy sauce preferably Hawaiian shoyu
- 2 tablespoons Worcestershire sauce
- 1 bay leaf discarded before serving
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Toss the beef with the salt and pepper in a bowl, then toss it with the flour. Shake off any excess flour.
- Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot, add the beef and brown it on all sides until it has a crispy outer layer, working in batches so the pan is not crowded. Move the browned beef to a plate.
- In the same Dutch oven, cook the onion, celery and carrot for 3 minutes, until the onion is tender. Pour in the beef broth and scrape the browned bits off the bottom of the pot with a wooden spoon.
- Return the beef to the pot. Add the potatoes, tomato paste, diced tomatoes with their juice, soy sauce, Worcestershire sauce and bay leaf. The broth and the tomato juice should almost cover everything; if they do not, add about 1/2 cup more broth. Stir, bring to a boil, then lower the heat to a simmer and cook for 1 1/2 to 2 hours, until the beef is tender and almost falling apart.
- Discard the bay leaf. Stir in the cornstarch mixed with the water and cook for 1 more minute. Taste and add more salt or soy sauce if needed. For a thicker stew, stir in 1 to 2 more tablespoons of cornstarch mixed with water.
- Serve the stew over cooked white rice.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil or 165°F.
Nutrition
Serving: 1servingCalories: 403kcalCarbohydrates: 33.1gProtein: 38.5gFat: 12.7gSodium: 1272mgFiber: 4.9gSugar: 5.4g
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