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Hawaiian Beef Stew
Hawaiian Beef Stew
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Savory Hawaiian beef stew filled with tender chuck roast, potatoes, and carrots, simmered in a flavorful blend of tomato paste, red wine, and spices.
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 pounds stew beef, cut into 1-inch cubes
  • 5 cloves garlic, minced
  • 0.5 cup red wine
  • 5 stalks celery, cut into 1/2-inch pieces
  • 1 onion, cut into chunks
  • 10 cups water
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons salt, or to taste
  • 2 tablespoons white sugar
  • 3 bay leaves
  • 1 teaspoon ground black pepper
  • 4 carrots, cut into 1-inch pieces
  • 3 potatoes, cut into 1-inch pieces, or to taste
  • 0.25 cup cornstarch
  • 0.25 cup water
Instructions:
  • In a pot over medium-high heat, heat oil. Add beef and cook until browned, approximately 10 minutes. Stir in garlic and cook until aromatic, 2 to 3 minutes. Pour in wine and cook until alcohol evaporates, around 5 minutes. Finally, add celery and onions, cooking until tender, about 5 minutes.
  • In a large pot, bring 10 cups of water to a boil. Stir in tomato paste, salt, sugar, bay leaves, and pepper. Reduce heat to medium-low, cover, and simmer until beef is tender, approximately 1 hour.
  • Add the carrots to the stew and cook until slightly tender for about 10 minutes. Then add the potatoes and continue cooking until tender for another 10 to 15 minutes.
  • Combine cornstarch with 1/4 cup of water in a bowl, then pour into the stew. Cook over low heat until it thickens, around 3 minutes.

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