Focused recipe
Hawaiian-Style Beef Stew
Chef John's Hawaiian-style beef stew might be the best beef stew recipe ever made, with a level of umami that's off the charts. Deeply browned beef gets a long slow simmer in a thick savory sauce. Serve it over rice to capture every drop.
Hawaiian Updated 9/2/2025
Ingredients
Measured from the catalog payload.
- 2 1/2 pounds beef chuck cut into about 1 1/2-inch pieces
- 2 teaspoons kosher salt
- 1/4 cup all-purpose flour divided
- 3 tablespoons olive oil
- 2 pieces yellow onions cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 cup tomato sauce crushed tomatoes, or tomato puree
- 4 cups beef bone broth
- 2 tablespoons worcestershire sauce
- 1/2 cup soy sauce
- 1 teaspoon ground black pepper
- pinch cayenne
- 4 pieces carrots peeled cut into 1-inch pieces
- 3 pieces stalks celery sliced
- 3 pieces large yukon gold potatoes peeled, and cut into 2-inch pieces
Instructions
7 cooking steps
- Place beef on a cutting board, and cut into uniform 1 1/2-inch pieces. Season beef directly on the cutting board; sprinkle with salt and 2 tablespoons flour, and toss until thoroughly and evenly coated.
- Add vegetable oil to a heavy bottomed stew pot, and set over high heat. Working in 2 or 3 batches so that beef is in a single, uncrowded layer, brown beef pieces deeply on at least 2 sides; transfer into a bowl and set aside. Reduce heat to medium-high if beef is browning too quickly or pan seems too hot.
- Remove the last batch of browned beef to the bowl, reduce heat to medium-high, and transfer in onions. Cook, stirring for a few minutes until they just start to turn translucent. Add tomato paste, and cook and stir until tomato paste begins to brown on the edges of onion, about 4 minutes.
- Sprinkle in remaining 2 tablespoons flour, and cook, stirring, for about 2 minutes. Transfer in tomato sauce and beef broth, and stir to combine. Add Worcestershire sauce and soy sauce, and bring stew to a boil, stirring occasionally.
- Return browned beef pieces and all accumulated juices to the pot and stir to combine. Reduce heat to low. Cover tightly, and simmer gently for 1 hour.
- Uncover, and stir in black pepper, cayenne, carrots, celery, and potatoes. Cover again and simmer on low for 1 hour.
- Remove the lid, and simmer uncovered until sauce reduces slightly and thickens, and meat is very tender, about 1 hour more. Taste for seasoning and adjust if need be. Serve with rice.
Catalog details
Useful for browsing and sync.
Entree, Dinner, Soup, Soups, Stews and Chili, Stews, Beef Recipes, Hawaii, Everyday Cooking, Soups, Stews and Chili Recipes, Beef, Special Collections, Chef John, U.S. Recipes, U.S. Recipes by State Public recipe Revision 1