This delicious beef stew is a traditional beef stew common in Hawaii. It has a delicious tomato flavor along with tender beef and vegetables.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.

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  • Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.

  • Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.

  • Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

Nutrition Facts

299.6 calories; protein 20.2g 40% DV; carbohydrates 16.1g 5% DV; fat 16.3g 25% DV; cholesterol 62.6mg 21% DV; sodium 955.3mg 38% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/20/2020
Made as written except that I only used 2 pounds of meat instead of 4 and 2 was plenty. I liked the flavor in this and I liked that it was tomato based instead of beef broth. Mine was more of a soup consistency than stew which is what I like and obviously it would have been a lot thicker if I would have used 4 pounds of meat but I'll stick to 2. What I also liked is that if you make as directed, none of the vegetables get overcooked. Every stew I've ever had the vegetables are overcooked and mushy but not this recipe. I would definitely make this again. Thanks for sharing! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2018
Great flavor! I did make a couple small changes due to dietary restrictions (and one inadvertent change trying to reduce the recipe to fit my two-member household!!) I substituted cooking sherry for the red wine and omitted the white sugar completely. I forgot to reduce the tomato paste by two-thirds and mixed the entire 6 oz can of tomato paste into 4 cups of water. The result was a thicker flavorful base! Did not miss the omitted sugar and skipped the cornstarch step. Perfect consistency without having to thicken it at the end. End result...I should have prepared the full recipe and tripled the tomato sauce as my other half finished off the entire batch at once. No leftovers:( Read More
Rating: 4 stars
06/20/2020
Made as written except that I only used 2 pounds of meat instead of 4 and 2 was plenty. I liked the flavor in this and I liked that it was tomato based instead of beef broth. Mine was more of a soup consistency than stew which is what I like and obviously it would have been a lot thicker if I would have used 4 pounds of meat but I'll stick to 2. What I also liked is that if you make as directed, none of the vegetables get overcooked. Every stew I've ever had the vegetables are overcooked and mushy but not this recipe. I would definitely make this again. Thanks for sharing! Read More
Rating: 5 stars
01/10/2018
best stew I have ever made. Read More
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