Hawaiian · intermediate
Hawaiian Local Style Red Beef Stew With Carrots And Potatoes
A comforting Hawaiian plate-lunch classic featuring tender braised beef chuck, sweet carrots, and potatoes simmered in a rich tomato and soy gravy.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef cubes lightly with salt and black pepper.
- 02
Heat the vegetable oil in a large skillet or heavy pot over medium-high heat until shimmering.
- 03
Add the beef cubes in a single layer and sear until deeply browned on all sides, about 6 minutes, then transfer to a plate.
- 04
Add the diced onion and minced garlic to the pot, sautéing for 2 minutes until softened and aromatic.
- 05
Stir in the tomato paste and soy sauce, cook for 1 minute, then pour in the beef broth and return the browned beef to the pot.
- 06
Bring to a simmer, cover, and cook for 15 minutes; stir in the carrots and potatoes, then simmer uncovered for another 15 minutes until vegetables and beef are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Brown-Braising
Searing seasoned meat at high heat to develop deep roasted flavors before simmering gently in liquid until tender.
Notes from the kitchen
- Cut the potatoes into larger uniform chunks so they hold their shape during braising.
- Serve warm over a scoop of cooked white rice for an authentic island plate lunch experience.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.