FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
hawaiian beef stew recipe
- Total Time: 170 minutes
- Yield: 6 servings 1x
- Diet: general
Description
This hearty Hawaiian beef stew features fork-tender beef, aromatic vegetables, and a creamy, star anise-infused coconut cream drizzle for a comforting family meal. The slow cooking method creates rich, deep flavors, making it perfect for a cozy weeknight dinner.
Ingredients
- 2 lbs boneless beef chuck, cut into 1.5 inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1/4 cup alcohol-free soy sauce
- 1/4 cup tomato paste
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 cups water
- 2 large russet potatoes, peeled and chopped
- 3 medium carrots, peeled and chopped
- 3/4 cup + 1 tablespoon full-fat coconut cream
- 4 whole garlic cloves, unpeeled
- 2 whole star anise pods
- 1/4 cup fresh cilantro or 2 green onions, chopped, for garnish
Instructions
- Sear the Beef: Pat the beef cubes dry and season with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then remove beef to a plate.
- Build Flavor Base: Reduce heat to medium. Add the diced onion to the pot and cook, scraping up browned bits, until translucent (5-7 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in soy sauce, tomato paste, brown sugar, and black pepper, cooking for 1-2 minutes to deepen flavors.
- Simmer Stew: Return seared beef to the pot along with accumulated juices. Pour in beef broth and water. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until beef is very tender.
- Prepare Drizzle (Concurrent): Preheat oven to 400°F (200°C). Wrap the 4 unpeeled garlic cloves loosely in aluminum foil with a little oil. Roast for 20-25 minutes until soft. Peel and mash the roasted garlic into a paste.
- Infuse Coconut Cream (Concurrent): In a small saucepan, gently heat coconut cream, mashed roasted garlic, and star anise pods over low heat for 5-7 minutes. Remove from heat, let sit for 10 minutes, then remove star anise pods. Add a pinch of salt.
- Add Vegetables: After the initial 1.5-2 hours of simmering, add the chopped potatoes and carrots to the pot. Stir gently and continue to simmer, covered, for another 25-35 minutes, or until vegetables are fork-tender.
- Serve: Ladle the hot stew into bowls, drizzle generously with the prepared Star Anise & Roasted Garlic Coconut Cream Drizzle, and garnish with fresh cilantro or green onions. Serve immediately, traditionally with white rice.
Notes
To store leftovers, keep the stew in an airtight container for up to 3 days in the refrigerator; store the coconut cream drizzle separately. The stew can also be frozen for up to 3 months. To thicken the stew, either remove the lid during the last 15-20 minutes to reduce the liquid or use a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: dinner
- Method: braise
- Cuisine: hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 50 mg