Hawaiian Beef Stew is a cozy island classic that brings hearty comfort to the table—perfect for chilly evenings or when you’re just craving something warm and homemade. Tender beef chunks are simmered with carrots, potatoes, and a rich, tomato-based broth that’s full of flavor. This beloved local-style stew is a staple in many Hawaiian homes—and once you taste it, you’ll understand why!
My husband’s Portuguese grandmother taught me this recipe years ago. I’ve been making it almost every week since!
It’s always comforting coming home to a big pot of Hawaiian beef stew. Especially after a long rainy day on the ranch.
The smell welcoming you home as you walk through the front door.
Ingredients Notes for Hawaiian Beef Stew
- Stew meat - I use cubed chuck roast. My grandmother-in-law preferred brisket. Any stew meat will work fine.
- Garlic - Adds a lot of flavor to the broth and meat. Do not skimp.
- Tomato paste - The rich background flavor of the broth.
- Carrot - A hearty and sweet vegetable.
- Celery - Adds flavor and texture.
- Sweet Onion - You can sub any onion on hand.
- Soy sauce - Adds a salty deep flavor.
- Beef broth - Sub chicken broth or water.
- Potatoes - Filling and hearty starch, optional.
How to make Hawaiian Beef Stew
Evenly coat stew meat with salt, pepper, and flour.
Heat instant pot on high sear setting. Add a splash of oil.
Sear meat on all sides until golden brown. Work in batches so you don’t over crowd the pot.
Chop vegetables. Set aside.
Once all the meat is browned, return it to the pot and add garlic and tomato paste.
Stir so it coats the beef.
Add vegetables and stir.
Add beef broth and shoyu.
Pressure cook on high for 30-40 minutes. How long it will need depends on the toughness of the beef.
Add potatoes and cook on high for another 10 minutes.
After the potatoes are cooked, add a corn starch slurry for a thicker broth.
Enjoy!
What to Serve with Hawaiian Beef Stew
- white rice - sticky short grain
- sweet rolls - homemade or store bought hawaiian sweet rolls
- Portuguese pickled onions - a family favorite
How to Store
- This stew can be stored in the fridge for up to 2 days in an airtight container or large ziplock bag.
- This stew can be stored in the freezer for up to a month. Thaw in the fridge overnight, or place frozen stew in a pot with a ¼ cup of water, cover and simmer on low until heated through.
If you like this Hawaiian Beef Stew then check out this Easy Loco Moco recipe and this Hawaiian Style Chili recipe!
Hawaiian Beef Stew Recipe - Instant Pot
Equipment
- 1 Instant Pot
Ingredients
- 2 tablespoon olive oil
- 2 ½ lbs stew meat chuck, brisket, etc
- 3 tablespoon flour
- 3 teaspoon salt
- ½ teaspoon pepper
- 8 garlic cloves minced
- 2 tablespoon tomato paste
- 1 onion 1 inch chunks
- 4 celery stalks 2 inch chunks
- 4 carrots 2 inch chunks
- 4 cups beef broth
- 1 tablespoon shoyu
- 4 yukon potatoes
Instructions
- Evenly coat stew meat with salt, pepper, and flour.
- Turn your instant pot to its sear mode and set it on high. Add a tablespoon of oil to the pot and cook your beef till browned on all sides. Work in 2-3 batches to avoid over crowding the pan.
- Once the meat has been browned return it all to your pot and add tomato paste and minced garlic. Stir to coat beef and cook for 1 minute.
- Add the chopped vegetables and stir.
- Add the beef broth and soy sauce. Pressure cook on high for 35-40 minutes. Make sure vent is closed.
- Once pressure has released add potatoes and cook on high for 10 minutes.
- Release pressure and stir in corn starch slurry to thicken the broth.
- Serve over white rice, with sweet bread, or cornbread. Enjoy!
Notes
- Cooking the browned meat with tomato paste and garlic was my grandmother-in-laws secret to creating a flavorful stew. Do not skip this part.
- Many families like to add green beans to their beef stew. Fresh are best, but frozen work in a pinch.
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