Entree: United States – Hawaii – Beef Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1 1/2-inch (3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 4 cups (960 ml) beef broth
- 1/2 cup (120 ml) crushed tomatoes
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 4 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 12 oz / 340 g)
- 1 lb (450 g) taro (kalo), peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) sweet potato (uala), peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) toasted sesame oil
- 3 green onions (scallions), thinly sliced (about 30 g) for garnish
- Salt to taste (start with 1/4–1/2 tsp / 1–2 g and adjust)
- 3 cups (600 g) cooked jasmine rice (about 1 1/2 cups / 285 g uncooked) for serving

Instructions

Short Description:
A hearty Hawaiian-style beef stew braised in soy-scented broth with island starches—taro (kalo) and sweet potato (uala)—plus carrots and green onion for a complete main-course meal.

Regional Notes:
This Hawaiian variation uses local starches (taro or sweet potato) and a pronounced soy-sauce seasoning that gives the stew a sweet-salty island character, differing from continental beef stews that rely on wine or tomato flavors. The result is richer umami and a thicker, slightly sweet finish typical of island home cooking.

1. Pat beef cubes dry and season lightly with black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
2. Working in batches to avoid crowding, brown the beef cubes 2–3 minutes per side until a deep crust forms; transfer browned beef to a bowl and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) vegetable oil to the pot, then add sliced onion. Sauté 5–7 minutes until softened and beginning to brown.
4. Add minced garlic and ginger and cook 30–45 seconds until fragrant.
5. Stir in soy sauce and brown sugar, scraping up browned bits from the bottom of the pot. Add Worcestershire sauce and crushed tomatoes; stir to combine.
6. Return the beef and any accumulated juices to the pot. Pour in beef broth, add bay leaves, and bring to a simmer. Scrape any remaining fond from the bottom of the pot.
7. Once simmering, reduce heat to low, cover partially, and braise gently for 1 hour to 1 hour 15 minutes until beef is starting to become tender.
8. Add the carrots, taro, and sweet potato pieces to the pot. If necessary add a little extra water or broth to keep ingredients just covered (about 1/2 cup / 120 ml). Continue to simmer, covered, for another 30–40 minutes until beef is very tender and the taro and sweet potato are cooked through but still hold shape.
9. Remove and discard bay leaves. Taste and add salt if needed (remember soy sauce contributes saltiness).
10. In a small bowl, whisk cornstarch with cold water to make a smooth slurry. Stir the slurry into the simmering stew and cook 2–3 minutes until the broth thickens to a gravy-like consistency.
11. Stir in toasted sesame oil for a finishing note, then remove from heat.
12. Serve the stew hot over cooked jasmine rice, garnished with sliced green onions. Adjust seasoning with more soy or brown sugar if you prefer a sweeter or saltier finish.