Hawaiian Cowboy Beef Stew
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
Yield: serves 6
- 1 (28-oz.) can whole peeled tomatoes
- 2 Tbsp. canola oil
- 2 lb. beef chuck, trimmed and cut into 1" cubes
- 1 ½ lb. beef short ribs
- Kosher salt and freshly ground black pepper, to taste
- ¼ cups flour
- 8 cloves garlic, finely chopped
- 3 bay leaves
- 10 medium carrots, cut into 2" lengths
- 2 ½ lb. medium new potatoes, peeled and quartered
- 5 ribs celery, cut into 1" lengths
- 3 cups cooked long-grain rice, for serving
- Put the tomatoes and their juices into the bowl of a food processor and pulse until finely chopped; set tomatoes aside. Heat oil in a 6-qt. dutch oven over high heat. Season beef chuck and ribs with salt and pepper. Put flour into a small dish and dredge beef chuck and ribs, shaking off excess flour. Working in 2 batches, sear the beef, turning occasionally, until browned on all sides, about 8 minutes. With tongs, transfer beef to a plate.
- Add the garlic to the dutch oven and cook over medium-high heat, stirring frequently, until golden brown, about 1 minute. Add the tomatoes, beef, bay leaves, carrots, and 2 cups water. Cover and bring to a boil over high heat; reduce heat to low and simmer for 40 minutes. Skim any fat from the surface. Add the potatoes and celery and simmer, uncovered, until the vegetables are tender and the stew has thickened, about 1 hour. Season with salt and pepper. Ladle the stew into 6 bowls and serve with rice.