Hawaiian Beef Stew (Local Style)
Hearty, comforting, and full of island soul, Hawaiian Beef Stew—also known as “local kine stew”—is a beloved dish across the Hawaiian islands. This tomato-based stew features tender chunks of beef simmered slowly with potatoes, carrots, garlic, and sweet onions. Traditionally served with a scoop (or two!) of white rice, it’s a classic plate lunch favorite that blends plantation-era roots with bold, local flavor. Whether you’re recreating a childhood favorite or trying it for the first time, this dish delivers warmth, nostalgia, and deep umami in every bite.
Ingredients
- 2 lbs beef chuck roast cut into 1½-inch cubes
- 2 tablespoons vegetable or avocado oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 3 large carrots peeled and chopped
- 3 medium potatoes Yukon Gold or russet, cubed
- 1 6 oz can tomato paste
- 2 cups tomato sauce
- 2½ cups water or low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
- Optional: 1 tablespoon soy sauce for added umami
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat oil over medium-high. Brown beef in batches until golden on all sides. Set aside.
- Sauté Aromatics: Lower heat to medium. Add diced onions to the pot and cook for 5 minutes, until soft. Stir in garlic and tomato paste. Cook for 2 minutes until fragrant.
- Build the Stew Base: Add tomato sauce and water/broth. Stir to combine. Return beef to the pot. Add bay leaves, salt, pepper, and soy sauce (if using).
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally.
- Add Vegetables: Add potatoes and carrots. Simmer uncovered for another 45 minutes, or until beef and vegetables are fork-tender.
- Finish & Serve: Adjust seasoning. If desired, mash a few potato chunks to naturally thicken the stew. Serve hot with steamed white rice or macaroni.
Notes
For a sweeter twist, add pineapple chunks during the last 15 minutes of cooking.
Want it spicier? Add a few drops of Hawaiian chili pepper water or a pinch of red pepper flakes.
This stew tastes even better the next day—perfect for leftovers or meal prep.
For a vegan version, substitute beef with mushrooms or jackfruit, and use vegetable broth.