Hawaiian Beef Stew Recipe Made Simple for Cozy Weeknight Meals

Last Updated on March 25, 2025 by Simon

If you’re craving a warm, soul-satisfying dish with bold island flavors, this Hawaiian beef stew recipe is calling your name. Packed with melt-in-your-mouth chunks of beef, hearty vegetables, and a rich tomato-based broth, it’s a cozy favorite you’ll want to keep in your recipe rotation all year round.

Hawaiian beef stew, known locally as “local-style beef stew,” isn’t just your average stew. It’s a beloved staple in many Hawaiian households, often served alongside a scoop of fluffy white rice or Hawaiian mac salad. What makes it stand out? It’s the subtle island twists on a classic comfort food, less about herbs and wine, and more about savory, sweet tomato richness that coats every bite.

Perfect for Sunday family dinners, meal prepping, or anytime you want a dish that comforts the soul and fills the belly, this recipe brings the warmth of aloha straight to your kitchen.

Why This Recipe Works

This Hawaiian beef stew recipe stands out because of its simplicity, bold flavor, and heartwarming, island-style twist on a classic comfort dish. With a tomato-rich broth, fall-apart tender beef, and chunky vegetables, it’s the kind of meal that feels like a warm hug after a long day. Whether you’re new to Hawaiian cuisine or grew up on it, this stew delivers nostalgic comfort and full-bodied taste in every spoonful.

• Tomato-forward flavor: The base is a savory-sweet tomato sauce that adds richness without needing wine or heavy herbs.
• Tender, slow-cooked beef: Chuck roast becomes incredibly soft and flavorful when simmered low and slow.
• Customizable vegetables: Carrots and potatoes are classic, but you can add celery, peas, or sweet onion based on your preference.
• Family-friendly and filling: Hearty enough for big appetites, and pairs perfectly with rice or bread.
• Even better the next day: The flavors deepen overnight, making leftovers absolutely delicious.

Ingredients Breakdown

• 2 ½ pounds beef chuck roast, cut into 1 ½-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups beef broth
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 4 medium carrots, peeled and cut into thick rounds
• 3 medium russet potatoes, peeled and cut into chunks
• 1 bay leaf (optional, for added depth)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Optional Ingredients Explained:

• Bay leaf: Adds subtle earthy depth to the stew.
• Cornstarch slurry: Helps thicken the stew near the end if desired.

Step-by-Step Instructions

1. Brown the Beef (10 minutes)

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until nicely browned. This adds deep flavor to the stew base. Remove and set aside.

Tip: Don’t overcrowd the pan—it’s better to brown the meat in two batches for even caramelization.

2. Sauté the Aromatics (5 minutes)

In the same pot, reduce heat to medium. Add the diced onion and sauté until softened and golden, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Build the Stew Base (3 minutes)

Add tomato paste and stir it into the onions and garlic, cooking for 1–2 minutes to caramelize it slightly. Then pour in the tomato sauce, diced tomatoes, beef broth, soy sauce, Worcestershire sauce, sugar, salt, and pepper. Stir to combine.

4. Simmer the Stew (60–90 minutes)

Return the seared beef to the pot, along with any juices. Add the bay leaf if using. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour. Stir occasionally.

After an hour, add the carrots and potatoes. Cover and simmer for another 30 minutes, or until both the vegetables and beef are tender.

Tip: If you’re in a hurry, this can also be made in an Instant Pot (pressure cook on high for 35 minutes, quick release, then add veggies and simmer until tender).

5. Thicken If Needed (5 minutes)

If you’d like a thicker stew, stir in the cornstarch slurry during the last 5 minutes of cooking and simmer uncovered until the sauce reaches your desired consistency.

6. Taste and Adjust (2 minutes)

Before serving, taste the stew and adjust salt and pepper as needed. Remove the bay leaf and discard.

Pro Tips for Success

• Choose the right cut: Beef chuck is ideal because of its marbling and ability to become tender during long cooking.
• Sear for flavor: Browning the beef before simmering adds layers of savory depth.
• Low and slow wins: Simmering gently ensures the beef stays juicy and the flavors meld beautifully.
• Stir occasionally: Prevent sticking by giving the stew a gentle stir every 20–30 minutes.
• Make ahead: This stew tastes even better the next day, so don’t be shy about making it in advance.

Serving Suggestions

Serve Hawaiian beef stew hot over a bed of steamed white rice for the classic local-style experience. It also pairs beautifully with Hawaiian mac salad, a slice of crusty bread, or even buttery dinner rolls. Garnish with chopped parsley or green onions for a fresh pop of color and flavor.

Recipe Card

Hawaiian Beef Stew

Recipe by SimonCourse: DinnerCuisine: HawaiianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

410

kcal

A cozy island-style beef stew made with tender chunks of beef, carrots, and potatoes in a rich tomato-based broth. Perfect for family dinners or meal prep.

Ingredients

• 2 ½ lbs beef chuck roast, cut into 1 ½-inch cubes

• 2 tbsp vegetable oil

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 3 tbsp tomato paste

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 cups beef broth

• 1 tbsp soy sauce

• 1 tsp Worcestershire sauce

• 1 tbsp sugar

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 4 medium carrots, peeled and cut into thick rounds

• 3 medium russet potatoes, peeled and chunked

• 1 bay leaf (optional)

• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Directions

• Heat oil in a large pot over medium-high heat. Brown beef cubes in batches; set aside.
• In the same pot, sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
• Stir in tomato paste, tomato sauce, diced tomatoes, broth, soy sauce, Worcestershire sauce, sugar, salt, and pepper. Mix well.
• Return beef to the pot and add bay leaf. Bring to a boil, reduce heat, cover, and simmer for 1 hour.
• Add carrots and potatoes. Simmer 30 more minutes, or until veggies and beef are tender.
• Stir in cornstarch slurry if desired, simmer 5 minutes until thickened.
• Taste, adjust seasoning, remove bay leaf, and serve hot.

Notes

• Stew thickens as it cools, add a splash of broth when reheating if needed.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Best served over white rice or with crusty bread.

FAQ

Final Thoughts

This Hawaiian beef stew recipe brings together rich tomato flavor, melt-in-your-mouth beef, and classic island comfort in every spoonful. Whether you’re feeding a hungry family or just want to savor a cozy bowl of home-cooked goodness, this stew never disappoints.

For a perfect pairing, try mastering how to make rice taste like a restaurant, it’s the ideal base for this stew. Want to take your flavor game up a notch? Discover the secret ingredient in a stew that could elevate your next batch. Or, explore more cozy favorites like our hearty chicken and pastry recipe or flavorful smothered turkey wings.

Give it a try and let the flavors of the islands warm your soul. If you make it, don’t forget to leave a comment, rate the recipe, or tag your creation with #wikitasty on social media, we’d love to see your version!