Local Style Beef Stew
Thick-cut, bone-in beef short ribs are the star of Chef Rebekah’s Local-Style Beef Stew, simmered in a rich and savory tomato broth. It’s the perfect weeknight dinner when you’re craving hearty, local comfort food.
Ingredients
- 2 Bone-in beef short ribs, thick-cut
- 1/4 cup All-purpose flour
- 2 tablespoons Neutral oil
- 1 Medium onion
- 4 cloves Garlic
- 2 tablespoons Maika'i Tomato Paste
- 4 cups Maika'i Beef Broth
- 1 15.5 oz. can Maika'i Tomato Sauce
- 1/4 cup Aloha shoyu
- 1 tablespoon Worcestershire sauce
- 2 Bay leaves
- 3 Medium carrots
- 2 Medium russet potatoes
- 4 stalks Celery
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
- Pat the short ribs dry, season with salt and pepper, and dust lightly with flour, shaking off excess.
- Heat the neutral oil in a large heavy pot or Dutch oven over medium high heat. Sear the short ribs on all sides until deeply browned, working in batches. Remove and set aside.
- Add the onion to the pot and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook for a minute to deepen the flavor.
- Add the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato sauce, shoyu, Worcestershire sauce, and bay leaves, then return the short ribs and any drippings to the pot. Bring to a boil, reduce to a low simmer, cover, and cook until the meat is tender and starting to pull from the bone, about 2 to 2 1/2 hours.
- Add the carrots, potatoes, and celery. Continue simmering until the vegetables are fork tender, about 25 to 30 minutes.
- Adjust seasoning with additional salt and pepper as needed. Serve hot with steamed white rice.
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