Editorial sample recipeHawaiianintermediateDairy-FreeHalal

Hawaiian Local Style Red Beef Stew With Carrots And Potatoes

Name: Hawaiian Local Style Red Beef Stew With Carrots And Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 lbs halal beef chuck roast, cut into 1-inch cubes; 2 tbsp vegetable oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 3 tbsp low-sodium soy sauce; 3 cups halal beef broth; 2 large carrots, peeled and cut into thick rounds; 2 medium russet potatoes, peeled and cubed

A comforting Hawaiian plate-lunch classic featuring tender braised beef chuck, sweet carrots, and potatoes simmered in a rich tomato and soy gravy.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Brown-Braising

Searing seasoned meat at high heat to develop deep roasted flavors before simmering gently in liquid until tender.

Instructions

Step 1: Season the beef cubes lightly with salt and black pepper.
Step 2: Heat the vegetable oil in a large skillet or heavy pot over medium-high heat until shimmering.

Step 3: Add the beef cubes in a single layer and sear until deeply browned on all sides, about 6 minutes, then transfer to a plate.

Step 4: Add the diced onion and minced garlic to the pot, sautéing for 2 minutes until softened and aromatic.

Step 5: Stir in the tomato paste and soy sauce, cook for 1 minute, then pour in the beef broth and return the browned beef to the pot.

Step 6: Bring to a simmer, cover, and cook for 15 minutes; stir in the carrots and potatoes, then simmer uncovered for another 15 minutes until vegetables and beef are fork-tender.

Cooking tips

Cut the potatoes into larger uniform chunks so they hold their shape during braising.
Serve warm over a scoop of cooked white rice for an authentic island plate lunch experience.
Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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