Beef Stew
By Hoku Kim on November 02, 2016
These cooler, rainier days are perfect for a bowl full of steaming nostalgia; mom’s beef stew and rice, altered to suit a more Northwest lifestyle. This simple beef stew recipe consists of beef, broth, vegetables, and seasoning. I serve this sentimental stew over rice, the way we do it back in Hawai’i.


2 pounds Tri-tip Steak (or stew meat), cubed
3 Yukon Gold Potatoes, cubed
1 medium Sweet Onion, chopped
1 small head Green Cabbage, chopped
3 medium Carrots, chopped
1 tablespoon chopped Parsley
4 cloves Garlic, minced
2 tablespoons Olive Oil
1/2 cup Shoyu (soy sauce)
2 tablespoons Red Wine (optional)
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Chili Flakes
1 quart Vegetable Broth
2 cups Water


  1. In a large stew pot, heat Olive Oil over medium heat.
  2. Add Onions and Garlic to the pot, and stir until they become translucent.
  3. Pour in the Red Wine and stir to coat onions and garlic.
  4. Add Steak, stir occasionally so outsides of the meat brown evenly. The beef will soak in all of the wonderful flavors of the oil, garlic, onions, and red wine.
  5. Carefully pour in the Vegetable broth and water.
  6. Stir gently, and allow the broth to simmer.
  7. Stir in the Shoyu, Red Wine, Salt, Pepper, and Chili Flakes.
  8. Then add the rest of the veggies and herbs (Cabbage, Carrots, Parsley).
  9. Stir the pot so that the ingredients are all evenly distributed.
  10. Reduce to medium-low heat and cover with lid.
  11. Allow the stew to simmer for at least 1 hour, stirring occasionally.

Visual Guide

Here is everything in place: beef, vegetables, seasoning. Vegetable broth and water are off to the side, out of view.

Onions diced, garlic minced, potatoes cubed, carrots and cabbage chopped. Use sizes that are to your liking; I prefer these sizes because they are what I am used to. Others prefer sliced onions, for example, and that’s perfectly fine too.
Onions and garlic are lightly caramelized in olive oil, over medium heat. A little red wine adds some depth of flavor but isn’t necessary.
I chose tri-tip steak because it adds a very nice and robust flavor, but a more generic stew meat can be substituted. In either case, the beef should be roughly bite-size.

Brown the beef over the onions, stirring occasionally so the beef doesn’t burn.
Carefully add vegetable broth and water and allow to simmer.
Add potatoes, carrots, cabbage, and parsley, and stir gently.

Season with salt, pepper, paprika, and our special ingredient: shoyu (soy sauce). I prefer Aloha shoyu, as it has a sweet and mild flavor, as opposed Kikkoman’s more tangy and saltier product. Chili flakes add a bit of spice.

Allow the stew to simmer over low heat for at least 1 hour; at this point, the veggies are cooked, the beef is tender, and the stew is ready to eat.
This beef stew dish is best served over rice, with a fresh piece of Hawaiian sweet bread on the side, and a tall glass of cold POG (Passion Orange Guava) juice. Additional shoyu (soy sauce) can be added, to taste. I hope you enjoy cooking and consuming this dish as much as I do. May it bring you many fond memories and a lot of warmth on those cold and wintery nights.

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