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Hawaiian Beef and Tomato Stew
Hawaiian Beef and Tomato Stew
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Prep Time:
25 minutes
Cook Time:
180 minutes
Total Time:
225 minutes
Slow-cooked Hawaiian beef stew, bursting with flavor, ideal for a relaxed weekend meal.
Ingredients:
  • 1 cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 3 tablespoons all-purpose flour
  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 2.5 pounds beef stew meat, cubed
  • 1 pound halved white mushrooms
  • 2 cups diced carrots
  • 2 medium yellow onions, chopped
  • 1 cup diced celery
  • 2 cups frozen petite peas, thawed
Instructions:
  • Combine red wine, fresh basil, garlic powder, salt, and pepper in a small bowl. Gradually stir in the flour, 1 tablespoon at a time, mixing vigorously to prevent clumps.
  • In a Dutch oven, combine crushed tomatoes with their juice and the red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; mix well. Cover the pot and place in a cold oven.
  • Preheat the oven to a cozy 300 degrees F (150 degrees C) and let the flavors meld together as the stew simmers to perfection for about 3 hours, until the beef is melt-in-your-mouth tender.
  • Stir in thawed peas, cover, and let sit off the heat for 20 minutes to steam and maintain their bright color. Serve warm.

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