Dinner · 120 min · hawaiian

Local-Style Beef Stew

A Hawaiian dinner built around beef chuck and potatoes — on the table in 120 minutes. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef chuck
• 4 Potatoes
• 4 Carrots
• 3 stalks Celery
• 1 Onion
• 3 tbsp Tomato paste
• 1/4 cup Soy sauce
• 6 cups Beef broth

Steps

1. Brown the beef hard in batches — the fond on the pot bottom is the stew's flavor savings account.
2. Soften the onion, stir in the tomato paste until brick-red, then deglaze with a splash of broth.
3. Add everything back with the broth and soy; simmer 90 minutes until the beef yields to a spoon.
4. Add the potatoes, carrots, and celery for the last 30 minutes so they hold their shape.
5. Serve over rice — in Hawaii, stew without rice is just soup with ambitions.

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