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Hawaiian·Main Course

Hawaiian-Style Beef Stew

A rich and savory beef stew that gains its unique deep umami flavor from the combination of soy sauce, Worcestershire, and plenty of tomato product.

Prep

20m

Cook

180m

Total

200m

Serves

6

Method

  1. 01

    Cut the beef chuck into uniform 1.5-inch pieces. Season the meat directly on the cutting board with kosher salt and half of the called-for flour. Toss until evenly coated.

    Step 1
    Watch · 1:13
  2. 02

    Heat vegetable oil in a large stew pot over high heat. Brown the beef in batches on at least two sides until a deep crust forms, then transfer the meat to a bowl and set aside.

    Step 2
    Watch · 1:45
  3. 03

    Reduce heat to medium-high and sauté the onions until translucent. Stir in the tomato paste and cook for 3-4 minutes until it begins to toast and brown. Sprinkle in the remaining flour and cook for a few minutes to remove the raw taste.

    Step 3
    Watch · 2:15
  4. 04

    Whisk in the tomato sauce and beef broth, then bring to a boil. Add the soy sauce and Worcestershire sauce. Return the beef and any accumulated juices to the pot, cover tightly, and simmer on low for 1 hour.

    Step 4
    Watch · 3:02
  5. 05

    Stir in the celery, carrots, potatoes, black pepper, and cayenne. Cover the pot and continue to simmer on low for another hour.

    Step 5
    Watch · 4:25
  6. 06

    Remove the lid and simmer uncovered for a final hour, stirring occasionally, until the meat is very tender and the sauce has thickened. Taste for seasoning and serve over white rice garnished with green onions.

    Step 6
    Watch · 5:05

From Chef John

  • “The umami level, which is what us foodies call something that's super savory, is just off the charts.”
  • “It's so flavorful, it can actually break your mouth. I mean, not literally, but metaphorically, oh yeah.”
  • “You guys are, after all, the grand-pawsies of whether you should degrease.”