Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb beef chuck, cut in 1.5-inch cubes
- 2 tsp kosher salt + 1.5 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp neutral oil
- 1 large yellow onion; 3 ribs celery; 4 carrots
- 4 cloves garlic; 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes with juices
- 1/4 cup shoyu (soy sauce); 1 tbsp Worcestershire; 1 tbsp brown sugar
- 2 bay leaves
- 1.5 lb Yukon Gold potatoes, 1.5-inch chunks
- 2 tbsp flour mixed with 2 tbsp water (slurry), optional
- 6 cups hot cooked medium-grain rice (Calrose), for serving
- Thin-sliced green onions, optional garnish
Do This
- 1. Pat beef dry; season with salt/pepper; dredge lightly in flour.
- 2. Sear beef in 2 batches in 2 tbsp oil over medium-high heat until deeply browned; set aside.
- 3. Sauté onion and celery 4–5 min; add garlic 30 sec; stir in tomato paste 1 min.
- 4. Add broth, diced tomatoes, shoyu, Worcestershire, brown sugar, bay leaves; return beef; simmer gently 60–75 min.
- 5. Add potatoes and carrots; simmer 35–45 min until beef is spoon-tender and veggies are soft.
- 6. Thicken with slurry if desired; adjust seasoning. Serve generously over hot rice; garnish with green onions.
Why You’ll Love This Recipe
- Classic local-style flavor: a savory tomato-shoyu broth that tastes like home.
- Spoon-tender beef and hearty veggies for a complete, comforting bowl.
- Easy, unfussy method with everyday ingredients you’ll find at any grocery store.
- Makes great leftovers—tastes even better the next day.
Grocery List
- Produce: Yellow onion, celery, carrots, garlic, Yukon Gold potatoes, green onions (optional garnish)
- Dairy: None
- Pantry: Beef chuck roast, kosher salt, black pepper, all-purpose flour, neutral oil, tomato paste, low-sodium beef broth, canned diced tomatoes, shoyu (soy sauce), Worcestershire sauce, brown sugar, bay leaves, medium-grain rice
Full Ingredients
For the Stew
- 2.5 lb beef chuck roast, trimmed and cut into 1.5-inch cubes
- 2 tsp kosher salt, plus more to taste
- 1.5 tsp freshly ground black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp neutral oil (canola, avocado, or vegetable)
- 1 large yellow onion, cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 4 medium carrots, peeled and cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes with juices
- 1/4 cup shoyu (soy sauce)
- 1 tbsp Worcestershire sauce
- 1 tbsp light brown sugar, packed
- 2 bay leaves
- 1.5 lb Yukon Gold potatoes, peeled (optional) and cut into 1.5-inch chunks
To Thicken (Optional but Classic)
- 2 tbsp all-purpose flour mixed with 2 tbsp cold water to make a smooth slurry
For Serving
- 6 cups hot cooked medium-grain rice (about 2 cups uncooked Calrose)
- 2 green onions, thinly sliced (optional garnish)
Step-by-Step Instructions
Step 1: Cut, season, and dredge the beef
Pat the beef dry with paper towels. Season evenly with 2 tsp kosher salt and 1.5 tsp black pepper. Sprinkle the 1/4 cup flour over the beef and toss to coat, shaking off any excess. Dredging helps the beef brown nicely and slightly thickens the stew later.
Step 2: Sear in batches until deeply browned
Heat 2 tbsp neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Add half the beef in a single layer and sear 3–4 minutes per side until a deep brown crust forms. Remove to a plate and repeat with the remaining beef. Don’t overcrowd; good browning builds flavor.
Step 3: Build the tomato-shoyu base
Lower heat to medium. Add the onion and celery to the pot (add a splash of oil if needed) and cook, stirring, until lightly softened, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute to caramelize. Scrape up any browned bits from the bottom of the pot—they’re pure flavor.
Step 4: Braise the beef until nearly tender
Pour in the beef broth and the diced tomatoes with their juices. Stir in the shoyu, Worcestershire, brown sugar, and bay leaves. Return the seared beef and any juices to the pot. Bring to a boil, then reduce to a very gentle simmer (tiny bubbles, about 180–190°F). Cover and simmer for 60–75 minutes, stirring occasionally, until the beef is starting to become tender.
Step 5: Add potatoes and carrots
Add the potatoes and carrots to the pot. Continue to simmer, covered, for 35–45 minutes, stirring now and then, until the vegetables are soft and the beef is spoon-tender. Keep the simmer gentle to prevent the potatoes from breaking apart.
Step 6: Cook the rice while the stew simmers
Rinse 2 cups uncooked medium-grain rice in cool water until it runs mostly clear. Cook in a rice cooker with 2 cups water (follow your cooker’s guidelines) or on the stovetop with 2 1/2 cups water: bring to a boil, cover, reduce heat to low, and cook 18 minutes; rest 10 minutes off heat before fluffing.
Step 7: Thicken, taste, and serve over rice
If you prefer a thicker local-style gravy, stir the flour slurry into the stew and simmer 2–3 minutes until glossy. Remove bay leaves. Taste and adjust: add a splash more shoyu for salt, a pinch of sugar for balance, or a bit of water/broth if it’s too bold. Ladle generously over hot rice and garnish with green onions if you like.
Pro Tips
- Brown in batches. A crowded pot steams the beef instead of searing it.
- Keep the simmer gentle. Vigorous boiling can toughen beef and break potatoes.
- Cut vegetables in big chunks (1–1.5 inches) so they finish tender, not mushy.
- Use low-sodium broth. Shoyu brings salt—start low and season to taste at the end.
- Make it ahead. Like many stews, flavors deepen overnight; reheat gently.
Variations
- Instant Pot: Sear beef on Sauté. Add aromatics and liquids. Pressure cook 35 minutes; natural release 10 minutes. Add potatoes/carrots and simmer on Sauté 10–15 minutes until tender. Thicken if desired.
- Slow Cooker: Sear beef and build base on the stovetop. Transfer to slow cooker; cook 8–9 hours on Low (or 4–5 on High). Add potatoes/carrots for the final 2 hours.
- Spicy Local-Style: Add 1–2 Hawaiian chile peppers (or a pinch of red pepper flakes) with the liquids for gentle heat.
Storage & Make-Ahead
Cool stew, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth as needed. Rice keeps 3–4 days refrigerated; reheat covered with a few drops of water in the microwave, or freeze rice in portioned bags for quick meals.
Nutrition (per serving)
Approximate per serving with 1 cup cooked rice: 800–900 calories; 45–50 g protein; 28–35 g fat; 85–95 g carbohydrates; fiber 6–8 g. Sodium varies widely by broth and shoyu—use low-sodium options to reduce.
