This Hawaiian beef stew is a delicious, traditional beef stew that is common in Hawaii. It has a delicious tomato flavor along with tender beef and vegetables.
Ingredients
- vegetable oil: 1 Tbsp
- stew beef: 4 pound (cut into 1-inch cubes)
- garlic: 5 clove (minced)
- red wine: 0.5 cup
- stalks celery: 5 piece (cut into 1/2 inch pieces)
- onion, cut into chunks: 1 piece
- water: 10 cups
- tomato paste: 1 can (6 ounce can)
- salt: 2 Tbsp (to taste)
- white sugar: 2 Tbsp
- bay leaves: 3 piece
- ground black pepper: 1 tsp
- carrots: 4 piece (cut into 1-inch pieces)
- potatoes: 3 piece (cut into 1-inch pieces, to taste)
- cornstarch: 0.25 cup
- water: 0.25 cup
Metric Conversion
Stages of cooking
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Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
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Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
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Place carrots into stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
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Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.
