What is the Secret Ingredient in a Stew?

The key to an unforgettable Hawaiian beef stew is pineapple juice. It adds a subtle sweetness that balances the savory flavors while also tenderizing the beef. This tropical touch sets it apart from other stews.

What is the Difference Between Beef Stew and Beef Goulash?

Beef stew and beef goulash differ in flavor and ingredients. While goulash is spiced with paprika and often includes noodles or dumplings, Hawaiian beef stew relies on a tomato-soy broth with ginger for an island-inspired twist.

What is the Secret to Tender Beef Stew?

The secret is in the cut of beef and the cooking method. Chuck roast, with its marbled fat, becomes incredibly tender when cooked slowly over low heat. Adding acidic ingredients like pineapple juice helps break down tough fibers.

Which Part of Beef is Best for Stew?

Chuck roast is the preferred choice for its balance of fat and connective tissue. Brisket and beef shank are also excellent options, delivering both flavor and tenderness.

What is a Hawaiian Starchy Dish?

Poi, made from mashed taro root, is a traditional Hawaiian starchy side. Its smooth texture and mild flavor make it a perfect pairing for rich dishes like beef stew.

Why Put Vinegar in Beef Stew?

Vinegar introduces a tangy note that balances the richness of the broth. It also helps tenderize the beef, enhancing its melt-in-your-mouth texture. For Hawaiian beef stew, pineapple juice often serves this role.

Hawaiian Beef Stew Recipe: Tender, Flavorful, and Easy to Make

Description

Hawaiian beef stew is a comforting dish that combines tender chunks of beef, vibrant vegetables, and a savory broth infused with tropical flavors. This classic recipe brings the warmth of the islands to your table, perfect for family dinners or cozy nights in. With its balance of sweet and savory notes, this dish is a must-try for anyone who loves hearty, flavorful meals.

Ingredients

2 lbs beef chunks (chuck roast or brisket)
2 cups carrots, sliced
2 large potatoes, cubed (russet recommended)
2 tbsp tomato paste
1/4 cup soy sauce
1 large onion, thinly sliced
3 cloves garlic, minced
1 tbsp ginger, minced
4 cups water or beef broth
2 bay leaves
Salt and pepper to taste
Optional: 2 tbsp pineapple juice (for sweetness and tenderizing)

Instructions

Prepare the Beef:
- Cut beef into 2-inch cubes and pat dry. Season with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Aromatics:
- In the same pot, add garlic, ginger, and onions. Cook for 2–3 minutes until fragrant and onions are translucent.
- Stir in tomato paste and cook for 1 minute. Deglaze the pot with soy sauce, scraping up any browned bits.
Combine Ingredients:
- Return the beef to the pot. Add water or beef broth, ensuring the beef is submerged.
- Add bay leaves, carrots, and potatoes. Stir to combine.
Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and vegetables are cooked through.
Thicken and Finish:
- Optional: Mash a few potato pieces and stir them into the stew for a thicker consistency.
- Taste and adjust seasoning with salt, pepper, or a splash of pineapple juice for added depth.
Serve:
- Serve hot over steamed rice or with Hawaiian sweet rolls. Garnish with chopped parsley or green onions for a fresh touch.

Notes

For an authentic Hawaiian touch, substitute potatoes with taro root.
Adding a splash of coconut milk during the final 20 minutes creates a creamy, tropical variation.
For a spicy kick, include diced chili peppers or a pinch of red chili flakes.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Cuisine: Hawaiian

Nutrition

Calories: 320 per serving
Fat: 15g
Carbohydrates: 25g
Protein: 22g