Local-Style Beef Stew
ID: bf6b5e0b...
A hearty, comforting Hawaiian local-style beef stew featuring fork-tender beef, potatoes, carrots, and celery simmered in a rich, sweet, and tangy tomato-based gravy. It is classically served hot over a bed of white rice.
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🍳 Cooking Flow
Sear the cubed beef in a single layer in a pre-heated, oiled pot, then set aside. → Sauté onions in the residual oil, then stir in tomato paste and flour to make a roux. → Return the beef to the pot, season with salt and pepper, cover with water, and simmer for 2 hours. → Add potatoes, carrots, celery, tomato sauce, and stewed tomatoes, then simmer for another 15 minutes. → Serve the hot beef stew over white rice.
Cooking Steps
Brief Cooking Order
Sear the cubed beef in a single layer in a pre-heated, oiled pot, then set aside. → Sauté onions in the residual oil, then stir in tomato paste and flour to make a roux. → Return the beef to the pot, season with salt and pepper, cover with water, and simmer for 2 hours. → Add potatoes, carrots, celery, tomato sauce, and stewed tomatoes, then simmer for another 15 minutes. → Serve the hot beef stew over white rice.
Introduction
A hearty, comforting Hawaiian local-style beef stew featuring fork-tender beef, potatoes, carrots, and celery simmered in a rich, sweet, and tangy tomato-based gravy. It is classically served hot over a bed of white rice.
Step 1
Heat a heavy-gauge pot over medium-high heat and add vegetable oil to lightly coat the bottom of the pot.
Step 2
Sear the cubed beef in a single layer to ensure proper caramelization. Do not overcrowd the pan. Once browned on all sides, remove the beef and set aside.
Step 3
Add the onion wedges into the pot and sauté them in the residual oil until they are translucent and caramelized.
Step 4
Stir in one tablespoon of tomato paste and cook for a minute to caramelize the sugars in the paste.
Step 5
Add about 3 tablespoons of flour to the pot and stir well with the onions, paste, and residual oil to create a quick roux.
Ingredients List
Important Notes
Do not overcrowd the pot when searing the beef. Searing in a single layer ensures proper browning, which adds deep caramelization and flavor to the stew.
A roux (flour cooked with fat) is utilized here to thicken the stew and give the gravy its rich body.
Test the beef's doneness by piercing it with a fork. If it penetrates easily, the meat is perfectly tender.
The defining feature of local-style beef stew is its heavy use of various tomato products (paste, sauce, and stewed tomatoes), resulting in a sweeter, more reddish-orange, and slightly acidic gravy.
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