Hawaiian-Style Beef Stew

01Method

1. 1

   Trim the beef into even 1 1/2-inch chunks on a cutting board. Dust with salt and half the flour, tossing well to coat all surfaces evenly.

2. 2

   Heat oil in a heavy-bottomed stew pot over high heat. Brown the beef in 2–3 uncrowded batches, searing deeply on at least two sides, then transfer to a bowl. Lower the heat to medium-high if the pot gets too hot.

3. 3

   Once the final batch of beef is removed, add the onions and sauté until just beginning to turn translucent. Stir in the tomato paste and cook, stirring frequently, until it starts to caramelize on the edges of the onions, about 4 minutes.

4. 4

   Dust in the remaining flour and stir for about 2 minutes. Pour in the tomato sauce and broth, stirring to combine, then add the Worcestershire sauce and soy sauce. Bring the mixture to a boil, stirring occasionally.

5. 5

   Return the seared beef along with any collected juices to the pot. Stir to incorporate, reduce the heat to low, and cover tightly. Let it simmer gently for 1 hour.

6. 6

   Remove the lid and add the black pepper, cayenne, carrots, celery, and potatoes. Replace the cover and continue simmering on low for another 1 hour.

7. 7

   Uncover the pot and let the stew simmer an additional 1 hour, until the sauce has reduced and thickened slightly and the meat is very tender. Adjust seasoning to taste and serve alongside rice.