Hawaiian Beef Stew

6 standard portions

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Ingredients

• 2 pounds beef chuck (trimmed, patted dry with paper towels and diced into 1 inch pieces)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup all purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 2 stalks celery (diced)
• 1 medium carrots (peeled and diced)
• 2 cups beef broth
• 3 medium potatoes (peeled and diced 1 inch cubes)
• 2 tablespoons tomato paste
• 1 15-ounce can diced tomatoes (do not drain)
• 2 tablespoons soy sauce (preferably hawaiian shoyu sauce)
• 2 tablespoons worcestershire sauce
• 1 bay leaf
• 2 tablespoons cornstarch (mixed with 2 tablespoons of water)

Method

1. In a bowl, toss the beef with salt and pepper and then flour. Shake off any excess.
2. In a dutch oven over medium-high heat, heat olive oil and when it’s hot, add the beef and brown it from all sides (do not overcrowd the pan, and work in batches if needed) you want to create a crispy outer layer. Remove from the dutch oven onto a plate.
3. To the same dutch oven, add onion, celery, and carrots. Cook for 3 minutes or until the onion is tender. Add beef broth, and deglaze the pot, scraping off any bits stuck to the bottom of the pot with a wooden spoon.
4. Add the beef, potatoes, tomato paste, diced tomatoes, soy sauce, Worcestershire sauce, and a bay leaf (you want the broth and the liquid from the diced tomatoes to almost cover everything. If needed, add about half cup more broth). Stir and bring to a boil, then reduce to a simmer. Cook for 1.5-2 hours or until the beef is tender and almost falling apart.
5. Discard the bay leaf, and thicken the soup by adding the slurry then cook for one more minute. Adjust seasonings to your preference. Add more salt or soy sauce if needed. If you like the stew thicker, add 1-2 more tablespoons of cornstarch mixed with water.
6. Serve over cooked white rice