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Hawaiian beef stew in a bowl with vegetables on a tropical-themed table

Ultimate Hawaiian Beef Stew Recipe With Bold Island Flavor

This island-style beef stew features tender chuck roast, carrots, and potatoes simmered in a savory tomato-based broth infused with garlic, ginger, and shoyu. A comforting Hawaiian classic perfect for family dinners!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Hawaiian
Servings 6
Calories 420 kcal

Ingredients
  

  • 2 lbs 900 g beef chuck, cut into medium cubes
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tomato paste
  • 2 cups diced tomatoes fresh or canned
  • 3 tbsp soy sauce
  • 3 carrots peeled and chopped
  • 3 potatoes peeled and cubed
  • 2 cups beef broth or water
  • 2 bay leaves
  • 1 tsp black pepper
  • Salt to taste

Optional Flavor Boosters:

  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar or a splash of pineapple juice
  • A pinch of red pepper flakes

Instructions
 

Brown the Beef:

  • Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Sauté Aromatics:

  • In the same pot, add chopped onion and cook until softened. Add garlic and ginger; sauté for 1 minute until fragrant.

Add Tomato Base and Seasonings:

  • Stir in tomato paste and cook for 2 minutes. Then add diced tomatoes, soy sauce, bay leaves, black pepper, and any of the optional boosters.

Combine with Beef and Vegetables:

  • Return the browned beef to the pot. Add the chopped carrots and potatoes. Pour in beef broth or water until everything is just covered.

Simmer:

  • Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2.5 hours, or until the beef is fork-tender.

Thicken Stew (Optional):

  • For a thicker stew, mash a few potato cubes into the broth during the last 15 minutes of cooking.

Let Rest and Serve:

  • Let the stew rest for about 15 minutes after cooking. Serve hot with steamed white rice.

Notes

Use a slow cooker or Instant Pot if preferred:
- Slow Cooker: After browning meat and aromatics, cook on low 8 hours or high 4–5 hours.
- Instant Pot: Use sauté mode to brown, then “Stew” setting for 35–40 minutes with natural release.
Stew thickens more overnight—perfect for leftovers!