Hawaii-Style Beef Stew
A no-sear, dump-and-cook slow cooker beef stew with fork-tender chuck roast, gold potatoes, carrots, and celery in a rich tomato and Worcestershire broth. Served over steamed white rice for the ultimate comfort bowl.
- Total Time8 hours 20 minutes
- Yield6 servings 1x
Ingredients
Units
Scale
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 2 pounds boneless beef chuck roast or beef stew meat, trimmed and cut into 1 to 1 1/2-inch pieces
- 1 medium (about 1 1/2 cups) yellow onion, diced
- 3 medium (about 2 cups) carrots, peeled and cut into 1-inch rounds
- 2 medium (about 3/4 cup) celery stalks, cut into 1/2-inch pieces
- 1 pound (about 3 cups) gold potatoes, cut into 1-inch pieces
- 1 15-oz can (scant 2 cups) beef broth
- 1 8-oz can tomato sauce
- 2 tablespoons Worcestershire sauce
- to taste soy sauce or tamari (optional)
- steamed white rice, for serving (optional)
Instructions
- Prep Your Beef and Vegetables: Trim the chuck roast of surface fat and cut into 1 to 1 1/2-inch pieces. Dice the onion, peel and cut the carrots into 1-inch rounds, cut the celery into 1/2-inch pieces, and cube the potatoes into 1-inch pieces.
- Toss the Beef in Seasoned Flour: In a 6-quart or larger slow cooker, whisk together the flour, kosher salt, black pepper, and sugar. Add the beef pieces and toss to coat evenly.
- Add the Broth, Tomato Sauce, and Vegetables: Whisk together the beef broth, tomato sauce, and Worcestershire sauce until combined, then pour over the beef. Add the onion, carrots, celery, and potatoes. Stir to combine. Add optional soy sauce or tamari if using.
- Slow Cook Until Tender: Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender but not falling apart. Taste and adjust seasoning with salt and pepper. Serve over steamed white rice.
Notes
No browning needed — the tomato sauce and Worcestershire sauce build deep flavor without searing. Cut vegetables into large pieces so they hold their shape during the long cook time. The stew tastes even better the next day as flavors continue to develop. For a richer stew, add a splash of soy sauce or tamari at the end.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Main Course
- Cuisine: American, Hawaiian
Nutrition
- Calories: 380
- Sodium: 780
- Saturated Fat: 4
- Protein: 32
- Cholesterol: 95
