Hawaiian Beef and Tomato Stew

This flavorful Hawaiian beef stew is cooked slowly at a low oven temperature, making it perfect for a lazy weekend supper.

• Preparation Time: 25 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 25 mins
• Calories: 326 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon dried basil
• 1 cup dry red wine
• 1 cup diced celery
• 2 cups diced carrots
• 2 medium yellow onions, chopped
• 1 (28 ounce) can fire-roasted crushed tomatoes
• 1 pound halved white mushrooms
• 2 cups frozen petite peas, thawed
• 0.5 teaspoon ground black pepper, or to taste
• 2.5 pounds beef stew meat, cubed

Recipe Instructions

Step 1

Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.

Step 2

Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.

Step 3

Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.

Step 4

Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.