Local Style Beef Stew

A hearty stew full of comforting vegetables in a “island style” tomato based stew. Every household has their version. A dish you will continue to find at your neighborhood take out plate lunch or dine in restaurant. You will prepare this again and again.




Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 1 hour 40 minutes | Ready In: 2 hours
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4 lbs. beef stew meat or chuck roast, 2-inch cubes

1 c. all purpose flour

1 tsp. salt

½ tsp. freshly ground black pepper

3 TB vegetable oil

4 cloves garlic, crushed

3 large onions, wedges, divided

5 medium potatoes, 1 ½-inch cubes

3 large carrots, 1 ½-2-inch pieces

4 stalks celery, 2-inch pieces

5 c. beef broth

3 c. water

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 TB Aloha shoyu

3 bay leaves

2 dashes Tabasco, as needed

4 TB flour mixed with 1 c. water

Cooking Process:

In a shallow dish; combine flour, salt and pepper. Lightly dredge meat in mixture. In a large saucepot over medium heat; brown meat in oil.  Add garlic and 1 onion; cook 5 minutes. Stir in beef broth, water, tomato sauce, tomato paste, soy sauce, bay leaves and tabasco. Stir well to combine. Bring to a rapid boil. Reduce heat. Cover and simmer 1 hour until beef is tender. Add carrots, celery and remaining 2 onions; cook 10 minutes. Add potatoes; cook an additional 10 minutes until potatoes and vegetables are cooked through and tender. Bring stew back to a boil; stir in flour slurry; stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice. Serves 6-8.

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Reviewed on: Feb 11, 2014 By
Love it!!