Hawaiian Beef Stew Recipe

I don’t know about you, but a rich, savory stew is my favorite way to end a long week.

This hawaiian beef stew recipe is pure comfort food, combining fork-tender beef, hearty vegetables, and a creamy, aromatic twist that sets it apart. We’re taking the classic island flavors and elevating them with a luscious star anise and roasted garlic coconut cream drizzle, making for a hearty, family-friendly meal. The deep, complex flavors of this stew will make you want to skip takeout and stay in; just the smell of it simmering makes the whole house feel cozy. This recipe is a perfect, satisfying weeknight dinner idea.

Ingredients

• Boneless Beef Chuck (900 g / 2 lbs): Cut into 4 cm (1.5 inch) cubes. This cut is perfect for slow braising; it breaks down beautifully, becoming incredibly fork-tender after a long simmer. Pat the beef thoroughly dry before searing to achieve a deep brown crust. Alternatively, use boneless short ribs for an even richer texture.
• Vegetable Oil (30 ml / 2 tablespoons): Use a high-smoke point oil like canola, vegetable, or grapeseed oil for searing. The deep brown crust created here builds a strong foundation of flavor (known as fond) for the stew base.
• Yellow Onion (1 large), Garlic (4 cloves, minced), Ginger (2 cm / 1 inch, grated): The core aromatic base. The ginger adds a bright, warm note, characteristic of many Hawaiian-style dishes.
• Alcohol-Free Soy Sauce (60 ml / 1/4 cup): Provides savory umami flavor without a strong salty punch. Use tamari for a gluten-free option or coconut aminos for a different flavor profile.
• Tomato Paste (60 ml / 1/4 cup): Adds body and acidity to balance the richness. Make sure to cook it for a minute after adding to deepen its flavor (caramelization).
• Light Brown Sugar (15 g / 1 tablespoon): Balances the acidity of the tomato paste and soy sauce. Use regular granulated sugar if brown sugar isn’t available.
• Black Pepper (2.5 ml / 1/2 teaspoon): Use freshly ground black pepper for the best aroma.
• Beef Broth (500 ml / 2 cups) and Water (500 ml / 2 cups): Forms the liquid base. Using unsalted broth allows you to control the final salt level. Ensure it aligns with dietary needs, such as using a halal-certified or vegetable broth.
• Russet Potatoes (2 large) and Carrots (3 medium): Adds heartiness and a creamy texture as they cook down. Cut them evenly so they cook at the same rate. When I make this for my kids, I sometimes add sweet potatoes instead of russets; they love the extra sweetness.
• For the Star Anise & Roasted Garlic Coconut Cream Drizzle: Full-fat coconut cream (200 ml / 3/4 cup + 1 tablespoon), whole garlic cloves (4), and star anise pods (2). Use full-fat coconut cream for richness; ensure star anise pods are whole for infusion.
• For Garnish: Fresh cilantro (30 g / 1/4 cup) OR green onions (2). Provides a vibrant, fresh finish to cut through the richness.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create this rich and hearty hawaiian beef stew recipe at home.

1. Prep and Sear the Beef

   Pat the beef chuck cubes completely dry using paper towels; this is essential for achieving a good sear. Season generously with a pinch of salt and black pepper just before cooking. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the beef in batches until deeply browned on all sides (3-4 minutes per side), then remove to a separate plate.

2. Sauté Aromatics and Build Flavor Base

   Reduce heat to medium. Add the diced yellow onion to the pot and cook, scraping up any browned bits from the bottom, until softened and translucent (about 5-7 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the soy sauce, tomato paste, brown sugar, and black pepper; cook for 1-2 minutes, stirring constantly to deepen the flavors. This step builds the savory foundation for the hawaiian beef stew recipe.

3. Simmer the Stew

   Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork. If the liquid level drops too much during simmering, add a splash more broth or water to keep the meat submerged.

4. Prepare the Roasted Garlic Coconut Drizzle

   While the stew simmers, preheat the oven to 200°C (400°F). Place the 4 whole, unpeeled garlic cloves on a small piece of aluminum foil, drizzle with a tiny bit of oil, and wrap loosely. Roast in the preheated oven for 20-25 minutes, or until cloves are very soft and fragrant. Once cool enough to handle, peel and mash the roasted garlic cloves into a smooth paste.

5. Infuse Coconut Cream

   In a small saucepan, combine the coconut cream, mashed roasted garlic, and star anise pods. Gently heat over low heat for 5-7 minutes, stirring occasionally, allowing the flavors to infuse without boiling. Remove from heat and let sit for 10 minutes, then remove the star anise pods before serving. Stir in a pinch of sea salt.

6. Add Vegetables and Finish

   After the beef has cooked for 1.5-2 hours, add the peeled and chopped potatoes and carrots to the pot. Stir gently to ensure the vegetables are submerged, and continue to simmer, covered, for another 25-35 minutes, or until the vegetables are fork-tender. If the stew is too thin, uncover and simmer for the last 10-15 minutes to reduce slightly. This step completes the hearty hawaiian beef stew recipe.

7. Serve

   Remove the stew from heat and let it rest for 5 minutes. Ladle generous portions of the hot stew into individual deep bowls. Spoon a swirl or drizzle of the prepared Star Anise & Roasted Garlic Coconut Cream Drizzle over the center of the stew and garnish generously with fresh cilantro or green onions. Serve immediately alongside fluffy white rice. The rich and aromatic flavors make this hawaiian beef stew recipe perfect for family dinners.

Make-Ahead & Meal Prep Tips

• Storing Leftovers: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Store the coconut cream drizzle separately in a sealed jar to prevent it from solidifying in the stew itself and keep the flavors distinct.
• Freezing Instructions: This beef stew freezes beautifully for up to 3 months. Freeze portions in freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat slowly on the stovetop over low heat until simmering, stirring occasionally. Add a splash of broth or water if the stew seems too thick after refrigeration. I always add a small amount of water when reheating leftovers to restore the initial consistency.

Serving Suggestions for This Rich Stew

• The Classic Pairing: Serve a generous portion of stew over a mound of fluffy steamed white rice. The rice soaks up the savory broth and complements the creamy drizzle perfectly.
• Add Acidity: Balance the richness of the stew with a simple side salad or a small bowl of quick-pickled onions. A quick coleslaw or a side of steamed greens also works well.
• Savory Bread: Serve with warm, crusty bread or soft Hawaiian rolls for soaking up every last bit of the stew’s sauce.

FAQs

Can I make this in an Instant Pot or Slow Cooker?

Yes, for the slow cooker, follow steps 1-3 (searing) on the stovetop, then transfer all ingredients (except potatoes and carrots) to the slow cooker and cook on low for 6-8 hours. Add potatoes and carrots for the final 1.5 hours. For the Instant Pot, follow steps 1-3, then pressure cook for 35 minutes on High Pressure. Release pressure naturally for 10 minutes, then add vegetables and cook for another 5 minutes on High Pressure.

How do I prevent the potatoes from getting mushy?

Add the potatoes and carrots only after the beef is almost completely tender. Russet potatoes break down easily, so avoid overcooking them by adding them toward the end of the cooking process. I prefer using a waxy potato variety like red bliss when I want them to hold their shape better in this hawaiian beef stew recipe.

What is star anise and why use it?

Star anise is a spice with a licorice-like flavor that adds a distinctive warmth to the drizzle, creating a unique counterpoint to the beef stew. It’s a key ingredient in many Asian cuisines and provides a specific flavor profile for this recipe. If you can’t find star anise, a pinch of five-spice powder can be used, though the flavor will be slightly different.

Can I add other vegetables to this hawaiian beef stew recipe?

Absolutely. Try adding bell peppers, green beans, or mushrooms to the stew, typically added in the last 30 minutes of cooking. For a heartier meal, add taro or sweet potatoes instead of russets to make a delicious and filling variation of this hawaiian beef stew recipe.

Why use alcohol-free soy sauce?

Alcohol-free soy sauce ensures the recipe is suitable for all diners and maintains the clean, savory flavor without any potential bitterness or fermentation notes. It also keeps the recipe accessible for those avoiding alcohol for dietary or religious reasons.

How can I thicken the stew?

If your stew is too thin, remove the lid for the last 15-20 minutes of simmering to allow the liquid to evaporate and reduce naturally. For faster results, remove a cup of stew liquid, mix with a tablespoon of cornstarch (a cornstarch slurry), and pour back into the pot, simmering until thickened.

Conclusion

This hawaiian beef stew recipe is a perfect example of how small flavor adjustments can transform a classic dish into something extraordinary. The combination of rich, tender beef and the aromatic coconut cream drizzle creates a memorable meal that truly embodies cozy comfort. Try making this version for your family this weekend, and don’t forget to save this recipe for future inspiration for your family-friendly home cooking collection.

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