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Hawaiian Beef Stew

Hawaiian beef stew is called "local beef stew" in Hawaii. It's hearty and comforting, full of super tender beef, carrots, and potatoes. Best served over a big bowl of rice.
4.54 from 202 votes
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Course: Hawaii Recipes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 3
Author: Kathy YL Chan

Ingredients

  • 1 pound beef stew meat boneless chuck roast, cut into 1-inch cubes
  • 1 medium onion chopped
  • 3-5 garlic cloves smashed
  • 1 tablespoon tomato paste
  • 1 28- ounce can whole peeled tomatoes
  • 2 dried bay leaves
  • 3 celery stalks chopped
  • 2 medium carrots chopped
  • 2 medium potatoes chopped

Instructions

Stovetop / Regular Pot Instructions:

  • Heat a tablespoon of oil in a pot. Pat dry, lightly salt, and then brown the beef (on all sides) over medium-high heat. Once browned, remove beef to a plate. 
  • Add more oil to the pot if needed. Add the onions and garlic, and saute for 3-5 minutes, till golden brown.
  • Add the tomato paste. Saute another 2 minutes, till the tomato paste turns a darker, brick red color.
  • Add the whole peeled tomatoes, bay leaves, and ½ cup of water. Add the beef back in. Bring to a boil. Then turn heat to low. Put on a lid, and let simmer for an hour. 
  • Remove lid, turn heat back to medium-high. Add the celery, carrots, and potatoes. Add more water if needed (you want to be sure all the meat and vegetables are covered). Bring to a boil. Then turn the heat back to low. Put the lid on and simmer for another hour. Season with salt and lots of black pepper.
  • Serve over a big bowl of hot rice ^_^

Instant Pot Instructions:

  • Pat the beef dry and lightly salt.
  • Press the “saute” button on the Instant Pot. Add a tablespoon of oil, followed by a single layer of beef. (You may need to do two batches depending on the size of the Instant Pot.) Brown the beef on all sides. This takes about 5 minutes.
    Remove the beef to a plate and set aside.
  • Add more oil to the Instant Pot and then add the onion and garlic. Saute until fragrant and golden.
  • Then add the tomato paste. Saute for another 2 minutes, till the tomato paste turns a darker, almost a brick red color.
  • Then add ½ cup of water. Use a wooden spoon to deglaze / scrape up any browned bits stuck to the bottom of the pot.
    Note: This step is important. If you have browned bits left on the bottom of the pot, the Instant Pot will display a “burn” message and stop cooking.
  • Press the “cancel” button to stop the sautéing.
  • Add the whole peeled tomatoes and bay leaves to the pot. Add the beef back into the pot. Then add the carrots, celery, and potatoes. Give it a stir so that everything is evenly mixed. Put the lid back on.
  • Cook on “high pressure” for 35 minutes. Then do a "natural pressure release" for 15 minutes.
  • Remove the lid, and press the “cancel” button. Then press the “saute” button.
    Leave the lid off and let the sauce bubble and reduce until it becomes thicker and more gravy-like. Stir frequently. Season with salt and lots of black pepper.
  • Pour the beef stew out into a bowl, and serve over a big bowl of hot rice. Enjoy!