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Hawaiian-Style Beef Stew (Hawaiʻi Local Plate-Lunch Stew)
Created by Chef Makoa
Hawaiʻi's Local plate-lunch stew: beef chuck cooked soft in tomato gravy with carrot and potato, spooned over hot rice, humble and steady from the sugar-camp stove to the rice cooker.
My auntie never called this deep food. She called it dinner, and that was enough. Hawaiʻi has the kalo, Hāloa our elder brother, and the imu, the earth oven, but Hawaiʻi also has the lunch wagon, the rice cooker clicking on the counter, and one pot of beef stew feeding everybody who walks through the door.
Ingredients
beef chuck roast
Quantity
3 pounds
cut into 1 1/2-inch chunks
kosher salt
Quantity
2 teaspoons
plus more to taste
black pepper
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| beef chuck roastcut into 1 1/2-inch chunks | 3 pounds |
| kosher saltplus more to taste | 2 teaspoons |
| black pepper | 1 teaspoon |
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