Since we just highlighted Hawaiian food this past summer, here is a recipe for Hawaiian Beef stew from Hawaiian chef Sam Choy. Hawaiian beef stew is different from mainland beef stews in that it contains tomato, and the beef is dusted with flour before browning which then serves to thicken the stew. When I make this I do NOT add the shoyu or worcestershire sauce, it’s good enough without it.
Sam Choy’s Hawaiian Beef Stew
Ingredients (6–8 servings)
• 3 lb beef chuck, cut into 1½-inch cubes
• 1½ tsp Hawaiian salt (or kosher), plus more to taste
• 1 tsp black pepper
• ¼ cup all-purpose flour (for dredging)
• 3 Tbsp neutral oil
• 1 large Maui or yellow onion, sliced
• 4 cloves garlic, minced
• 1 tsp grated ginger (optional)
• 2 Tbsp tomato paste
• 1 (14–15 oz) can diced tomatoes (with juices)
• 4 cups beef broth (low sodium)
• ¼ cup shoyu (Aloha or Kikkoman)
• 1 Tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp sugar (optional)
• 4 medium russet or Yukon potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into thick coins
• 2 ribs celery, thick-cut
• 1 green bell pepper, 1-inch squares
• ½ cup frozen peas (optional)
• Chopped parsley or green onion, for serving
• Steamed rice, for serving
Directions
Season & sear: Pat beef dry. Toss with salt, pepper, and flour to lightly coat. Heat oil in a heavy pot
(Dutch oven) over medium-high. Sear beef in batches until deeply browned; set aside.
Build the base: In the same pot, lower heat to medium. Add onion; cook 3–4 minutes, scraping browned
bits. Add garlic and ginger; cook 30 seconds. Stir in tomato paste; cook 1 min to caramelize.
Liquids & aromatics: Add diced tomatoes, beef broth, shoyu, Worcestershire, bay leaves, and sugar.
Return beef (and juices) to the pot. Bring to a simmer.Slow simmer: Cover, reduce to low, and simmer gently 1½–2 hours, stirring occasionally, until beef is
fork-tender.
Add vegetables: Stir in potatoes, carrots, and celery. Simmer (covered) 20–30 min until just tender. Add
bell pepper for the last 10 minutes so it stays bright. If using peas, stir in at the end.
Adjust & finish: Taste and adjust salt/shoyu and pepper. If you like it thicker, mash a few potato pieces
into the stew or simmer uncovered a few minutes more. Remove bay leaves.
Serve: Ladle over hot rice. Garnish with parsley or green onion.
And yes, we always serve it with rice.
