Tomato Beef Stew
Sunday Ohana Suppers
Drop a chuck roast into the Dutch oven on a Sunday afternoon, render the fat, and let the tomatoes collapse into a massive, steaming pot of bright red, local-style beef stew. Born in the plantation camps where laborers shared their lunch tins, this isn't a traditional dark-brown mainland braise. There is no red wine, no thyme, and absolutely no flour. Instead, it relies on a sweet-and-tangy tomato base amplified by the immense umami of shoyu. The trick is caramelizing the tomato paste and staging your root vegetables so they hold their shape. Keep the flame low, wait for the beef to yield, and serve it ladled heavily over a scoop of steaming hot white rice, allowing the thick gravy to seep down into every grain.
Ingredients
- beef chuck roast2 1/2 lb
- kosher salt1 1/2 tsp
- coarse black pepper1 tsp
- all-purpose flour1/3 cup
- neutral cooking oil3 tbsp
- sweet yellow onion1 large
- garlic4 med
- tomato paste3 tbsp
- whole peeled tomatoes28 oz
- low-sodium beef broth3 cup
- Aloha brand shoyu1/4 cup
- Worcestershire sauce1 tbsp
- dried bay leaves2 med
- carrots3 med
- celery3 med
- russet potatoes2 large
- daikon radish1 cup
- short-grain white rice6 cup
Method
- 01
Dredge and sear the beef in batches to build a flavorful crust.
Pat the cubed beef completely dry with paper towels. Toss the beef with the kosher salt, black pepper, and flour until every piece is evenly coated. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until a deep, dark brown crust forms on all sides. Remove the browned beef to a plate, and do not wipe out the browned bits left in the pot.
- 02
Build the aromatic base and aggressively caramelize the tomato paste.
Lower the heat to medium. Add the chopped onions to the pot, adding a splash more oil if completely dry, and sauté for 4 to 5 minutes until translucent. Add the minced garlic and cook for 1 minute. Push the aromatics to the side and add the tomato paste directly to the center of the pot. Stir it continuously for 2 to 3 minutes until it changes from bright red to a deep, rusty brick color, which cooks out the metallic can flavor.
- 03
Deglaze the pot and begin the long simmer.
Pour in the beef broth, using a wooden spoon to violently scrape up all the beautiful browned bits from the bottom. Add the shoyu and Worcestershire sauce. Using your hands, crush the whole peeled tomatoes directly into the pot, then pour in the remaining tomato juices. Drop in the bay leaves and return the beef to the pot. Bring to a boil, immediately drop the heat to low, cover, and gently simmer for 1 hour.
- 04
Stage the root vegetables so they hold their shape.
After an hour, the beef should be getting tender but still have chew. Add the carrots, celery, potatoes, and daikon, gently pushing them down to submerge them in the liquid. Cover and continue to simmer on low for another 30 to 45 minutes. Staging them ensures the potatoes become fork-tender without disintegrating into mush.
- 05
Ladle heavily over steamed white rice.
Fish out the bay leaves. The beef should be meltingly tender, and the starches from the flour and potatoes should have thickened the liquid into a beautiful gravy. Serve by placing a massive scoop of hot, sticky white rice in the bottom of a wide bowl and ladling the beef stew directly over the top.
Notes
Finding the right soy sauce matters for the authentic flavor profile.
Aloha brand shoyu is slightly sweeter and lower in sodium than mainland brands. If you cannot find it at an Asian market, mix a standard Japanese soy sauce with a quarter teaspoon of sugar.
Adjust the gravy thickness at the very end if needed.
If you prefer a glossier, plate-lunch style gravy, whisk one tablespoon of cornstarch with one tablespoon of cold water. Stir the slurry into the bubbling stew and let it cook for two minutes.
From Cook Hawaiian in America.