This veggie packed Hawaiian Inspired Beef Stew Recipe is a satisfying, delicious meal made with ingredients like tomatoes and pineapple juice that give this dish its unique, sweet flavors. Cozy up with a bowl for dinner with a side of rice, cornbread or a crisp, green salad. This Hawaiian Beef Stew is also a low fodmap beef stew & is perfect for meal prep as it lasts for days in the fridge or can be frozen for later!
This cozy stew is made with ingredients like tomato and pineapple which are commonly found in Hawaiian Beef Stew, also known as local beef stew, but I've also added some traditional beef stew ingredients like red wine to create a decadent fusion recipe perfect for the cold weather months.
If you'd prefer to make beef stew without wine, I've added tips on how you can combine traditional ingredients like beef bone broth into this Hawaiian inspired recipe. If you're a fan of beef stew then I know you'll enjoy these slow cooker Short Ribs, too.
Why You'll Love This Recipe
- It's unique. Unlike traditional beef stew, this low fodmap beef stew is Hawaiian inspired, using flavors like bay leaf, tomato and pineapple to give it a unique, sweet yet savory flavor.
- It is perfect for meal prep. Made in one large pot, this recipe is simple to make and will last all week long. You can even freeze the beef stew. Make sure to read the FAQs of this recipe where I tell you exactly how.
- It is comforting. Hawaiian style beef stew is comfort food at its finest, and healthiest! This recipe does not use all purpose flour when browning the beef so it is a paleo friendly, gluten free meal.
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Hawaiian Beef Stew Ingredients
- Beef. It wouldn't be beef stew without it! The best cut of beef to use is beef shoulder, beef rib eye roast, short rib or beef stew meat.
- Green Onion. In order to keep this a low fodmap beef stew, use green onion or leeks rather than yellow onion. Be sure to use the green parts only.
- Garlic Infused Olive Oil. Same concept as above, instead of using high fodmap garlic cloves, garlic infused olive oil is the perfect low fodmap stand in.
- Coconut Aminos. Coconut aminos is a gluten free, easier to digest version of soy sauce.
- Red Wine. Do not use table wine, go for the good stuff! It's always a great rule of thumb to remember to cook with the wine you'd like to drink. This makes pairing wine with dinner a breeze! Opt for a dry red like Cabernet or Merlot.
- Herbs & Spices. Bay leaves, dried thyme, paprika, cayenne pepper as well as hawaiian salt & black pepper are all used to flavor this stew.
- Tomato Sauce. The Hawaiian version of beef stew contains tomatoes in the form of tomato sauce whereas the traditional version uses little to no tomato, usually only in the form of tomato paste.
- Pineapple Juice. Fresh or canned pineapple juice will work and adds a deliciously subtle layer of sweetness & freshness to the stew.
- Veggies. Make this Hawaiian inspired beef stew a complete meal by adding veggies! I like to use red bell peppers, large carrots, acorn or kabocha squash, & optional root vegetables like sweet potatoes.
Hawaiian Beef Stew Recipe Step by Step Instructions
1. Brown meat. Heat 2 tablespoon of the garlic infused olive oil in a large Dutch oven or other large pot with a lid over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 4 minutes per batch. Remove the beef from the pot with a slotted spoon & set aside.
2. Cook the green onion. Add the green onion to the pot, with a bit more garlic infused olive oil if necessary, and cook them in the beef juices, stirring frequently over medium heat, until tender/browning about 5-6 minutes.
3. Season the stew. Return the browned beef to the pot and add the coconut aminos, bay leaves, thyme, paprika, cayenne, and coarsely ground black pepper. Cook, stirring well, to allow the beef to absorb the flavors, for 1 minute. If using, add the wine, and bring to a boil. Boil until the alcohol evaporates, about 5 minutes. If you're making the beef stew recipe without wine, add in an equal amount beef broth or bone broth and boil 5 minutes. You can also add an additional ¼ cup of pineapple juice for a touch of extra sweetness.
4. Simmer. Lower heat to low/simmer, and stir in the tomato sauce and pineapple juice. Cover and simmer until beef is fork tender, about 2 hours.
5. Add the veggies. Add the chopped carrots, diced red bell pepper, and squash, cooking covered until soft, about 45 minutes to an hour. Season to taste with salt & pepper.
Full recipe is also available on the printable recipe card at the bottom of this post.
Hawaiian Style Beef Stew FAQs
What makes this beef stew Hawaiian style?
Traditional beef stew uses ingredients like wine and beef broth to give it flavor. Hawaiian style beef stew is flavored from ingredients local to Hawaii, like tomato and pineapple. My recipe is Hawaiian inspired because you can also add in broth & wine if you like, though it is not necessary for the dish to be delicious!
Can I make a beef stew recipe without wine?
Yes you can make this low fodmap beef stew recipe without wine. Simply substitute the wine for beef broth and an additional ¼ cup of pineapple juice for a little extra sweetness if desired.
Is it necessary to brown the meat prior to simmering?
Yes! Searing and browning the beef is necessary in adding depth of flavor to the beef stew. In fact, browning the green onion is also crucial in adding more depth to the flavor of this dish and should not be skipped.
How to store beef stew in the fridge
You can store this low fodmap beef stew in the fridge up to 5 days in an airtight container.
How to freeze beef stew
The best way to freeze beef stew safely is by using these incredibly handy freezing trays with lids. I prefer the large size for hearty soups & stews. You can also freeze beef stew in an airtight glass or silicone container with a lid. Be sure to leave room in the container for the stew to expand when frozen. Beef stew will last up to 3 months in the freezer.
How to serve Hawaiian Beef Stew
Serve this cozy beef stew overtop white rice or with homemade cornbread and a side salad.
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Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Hawaiian Beef Stew (low fodmap friendly)
Ingredients
- 3 tablespoon garlic infused olive oil divided
- 4 lbs beef shoulder short rib, or stew meat*
- ½ cup green onion chopped
- ¼ cup coconut aminos
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon coarsely ground black pepper
- 1 cup dry red wine or beef broth optional
- 2 cups tomato sauce
- 1 cup pineapple juice
- 4 medium carrots chopped
- 2 red bell peppers cored + chopped
- ½ cup acorn squash pumpkin, or any firm squash, cubed
- salt + freshly ground black pepper to taste
Instructions
- Brown meat. Heat 2 tablespoon of the garlic infused olive oil in a large Dutch oven or other large pot with a lid over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 4 minutes per batch. Remove the beef from the pot with a slotted spoon & set aside.
- Cook the green onion. Add the green onion to the pot, with a bit more garlic infused olive oil if necessary, and cook them in the beef juices, stirring frequently over medium heat, until tender/browning about 5-6 minutes.
- Season the stew. Return the browned beef to the pot and add the coconut aminos, bay leaves, thyme, paprika, cayenne, and coarsely ground black pepper. Cook, stirring well, to allow the beef to absorb the flavors, for 1 minute. If using, add the wine, and bring to a boil. Boil until the alcohol evaporates, about 5 minutes. If you're making the beef stew recipe without wine, add in an equal amount beef broth or bone broth and boil 5 minutes. You can also add an additional ¼ cup of pineapple juice for a touch of extra sweetness.
- Simmer. Lower heat to low/simmer, and stir in the tomato sauce and pineapple juice. Cover and simmer until beef is fork tender, about 2 hours.
- Add the veggies. Add the chopped carrots, diced red bell pepper, and squash, cooking covered until soft, about 45 minutes to an hour. Season to taste with salt & pepper.
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