This Hawaiian Beef Stew is tangy, subtly sweet, and simmered in a rich tomato-based gravy. Packed with beef, veggies, and potatoes, it’s perfect on its own or served over rice for a satisfying meal any night of the week!
Recipe Summary
- Slow-Simmered & Tender: Beef cooks low and slow until fork-tender and packed with flavor.
- Savory-Sweet Gravy: A rich tomato-based sauce with a subtle touch of sweetness makes this stew stand out.
- Hearty & Filling: Loaded with potatoes, carrots, celery, and onions for a complete, satisfying meal.
- Family-Friendly Favorite: Mild, comforting flavors that both kids and adults happily dig into.
- Serve It Your Way: Delicious on its own or spooned generously over steamed white rice.
If you love beef stew, you’ve got to try this Hawaiian-inspired version! It’s easy to make with beef, veggies, and potatoes cooked in a savory tomato gravy with a hint of sweetness.
The stew simmers for over an hour, resulting in incredibly tender beef and a gravy that’s loaded with delicious flavor. It’s the perfect comfort dinner for cold, winter nights!
For more cozy, comfort food recipes, check out my crockpot chicken, broccoli, and rice casserole and my slow cooker chicken stroganoff next.
Why You Will Love This Recipe
- Hearty and Filling: Loaded with tender beef, fresh vegetables, and potatoes, this Hawaiian stew recipe is a complete and satisfying meal idea.
- Family Favorite: It’s easy to make with simple ingredients, with a savory, slightly sweet flavor profile that both kids and adults will love.
- Make-Ahead Friendly: In my opinion, this stew tastes even better as the flavors deepen, making it perfect for meal prep.
Ingredients
- Olive Oil: For browning the beef and sauteeing the veggies. Feel free to use avocado oil or canola oil if that’s what you’ve got on hand.
- Beef: Stew meat, such as chuck, is great for this recipe because it becomes tender and more flavorful as it cooks.
- Vegetables: I used onions, carrots, celery, garlic, and potatoes.
- Tomatoes: A combination of tomato sauce and tomato paste creates the base for the signature gravy that Hawaiian-style beef stew is known for.
- Beef Broth: Adds richness and depth of flavor. Feel free to use low-sodium broth if preferred.
- Sugar: Adds a subtle sweetness and balances the acidity of the tomatoes.
- Seasonings: I used salt, pepper, and a bay leaf to add flavor to the stew. Remember to remove the bay leaf before serving!
- Cornstarch Slurry: Optional, for thickening the gravy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add sausage: Brown and slice some Portuguese sausage or kielbasa to add a smoky flavor. If you buy a big pack, use the rest for sandwiches on homemade hot dog buns!
- Add more vegetables: Use additional veggies in your stew, like green beans or bell peppers.
- Try some shoyu: Stir in 1-2 teaspoons of shoyu (Japanese soy sauce) to add a deeper umami flavor.
How to Make Hawaiian Beef Stew
To get started making this Hawaiian beef stew recipe, warm olive oil in a large pot over medium-high heat.
Step 1: Brown the beef. Add the meat to the pot and cook until browned on all sides. Transfer to a plate.
Step 2: Add the veggies. Add the onion, celery, and carrots, and saute for 5 minutes. Then, add the garlic and cook for 1 more minute.
Step 3: Mix in the tomato paste. Stir the tomato paste into the veggie mixture and cook for 2 minutes.
Step 4: Cook the stew. Add the tomato sauce, broth, sugar, seasonings, and browned beef to the pot and bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
Step 5: Cook the potatoes. Add the potatoes to the stew and cook until tender, about 30 minutes.
Step 6: Serve. Remove the bay leaf and serve as is or over some cooked rice and pair with a tropical pineapple margarita!
Expert Tips
- Don’t skip browning the meat: Browning the beef gives it a richer, deeper flavor than simply adding it to the stew raw.
- Cook low and slow: Simmering helps the flavors develop and is how the meat becomes tender.
- Storing and reheating: Store leftover stew in an airtight container in the fridge for 3-4 days. It can also be frozen for up to 3 months, but be sure to thaw before reheating. Reheat the stew on the stovetop or in the microwave, adding a little more broth or water if it is too thick.
Serving Suggestions
- This Hawaiian-style beef stew recipe is perfect with some homemade honey cornbread for dipping.
- It’s traditionally served over rice, but it’s also great with some rice on the side, along with these crockpot pinto beans.
- This air fryer pineapple works as a sweet side or even as a dessert with some vanilla ice cream. Another delicious dessert that works well is this pineapple dump cake.
Recipe FAQs
If the stew is too thin for your liking, you can thicken it up by using a cornstarch slurry. Mix together 1 tablespoon of cornstarch and 1 teaspoon of water, and stir it into the stew. Bring the stew back to a simmer and cook for a few minutes until it reaches your desired consistency.
If the meat is still tough after the cooking time is up, it may need to simmer a little longer. Don’t try to rush things by turning up the heat, or the meat can become dry or chewy.
More Tasty Beef Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Hawaiian Beef Stew
Ingredients
- 2 lbs beef stew meat chuck, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 carrots diced
- 3 celery sticks diced
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 15 oz canned tomato sauce
- 4 cups beef broth
- 3 potatoes peeled and diced
- 2 teaspoons sugar
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cornstarch + 1 teaspoon water optional slurry
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the beef on all sides, then remove and set aside.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 1 additional minute.
- Add the tomato paste and cook for 2 minutes, stirring to coat the vegetables.
- Pour in the tomato sauce, sugar, beef broth, bay leaf, salt, pepper, and the browned beef.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
- Add the potatoes and continue simmering for 30 minutes or until tender.
- If desired, stir together the cornstarch and water, then mix it into the stew and simmer for 2–3 minutes to thicken.
- Remove the bay leaf and serve the stew hot in a bowl on its own or over rice.
Notes
- If you’ve got other veggies on hand like green beans or bell peppers, feel free to throw them in.
- Maintain a simmer to keep the meat tender. High-temperature cooking can dry out the meat or make it tough and chewy.
- The stew can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.