Hawaiian Style Beef Stew
Ingreadient
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2 1/2 pounds well-marbled beef chuck
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2 teaspoons kosher salt
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1/4 cup all-purpose flour
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3 tablespoons olive oil
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2 yellow onions, cut into 1-inch pieces
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3 tablespoons tomato paste
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1 cup tomato sauce, crushed tomatoes, or tomato puree
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4 cups beef bone broth
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2 tablespoons Worcestershire sauce
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1/2 cup soy sauce
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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4 carrots, peeled and cut into 1-inch pieces
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3 stalks celery, sliced
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3 large Yukon Gold potatoes, peeled, and cut into 2-inch pieces
Direction
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Place beef on a cutting board, and cut into uniform 1 1/2-inch pieces. Season beef directly on the cutting board; sprinkle with salt and 2 tablespoons flour, and toss until thoroughly and evenly coated.
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Add vegetable oil to a heavy bottomed stew pot, and set over high heat. Working in 2 or 3 batches so that beef is in a single, uncrowded layer, brown beef pieces deeply on at least 2 sides; transfer into a bowl and set aside. Reduce heat to medium-high if beef is browning too quickly or pan seems too hot.
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Remove the last batch of browned beef to the bowl, reduce heat to medium-high, and transfer in onions. Cook, stirring for a few minutes until they just start to turn translucent. Add tomato paste, and cook and stir until tomato paste begins to brown on the edges of onion, about 4 minutes.
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Sprinkle in remaining 2 tablespoons flour, and cook, stirring, for about 2 minutes. Transfer in tomato sauce and beef broth, and stir to combine. Add Worcestershire sauce and soy sauce, and bring stew to a boil, stirring occasionally.
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Return browned beef pieces and all accumulated juices to the pot and stir to combine. Reduce heat to low. Cover tightly, and simmer gently for 1 hour.
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Uncover, and stir in black pepper, cayenne, carrots, celery, and potatoes. Cover again and simmer on low for 1 hour.
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Remove the lid, and simmer uncovered until sauce reduces slightly and thickens, and meat is very tender, about 1 hour more. Taste for seasoning and adjust if need be. Serve with rice.
