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–+ servings
beef stew served in a white bowl with a spoon and garnished with chives.

Slow Cooker Hawaiian-Style Beef Stew

A new tropical twist on the traditional Hawaiian local beef stew. This crockpot version is a delicious blend of sweet, savory, salty, and umami - you'll love the mango and pineapple in it!
5 from 1 vote
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Author Kori Butler
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Soup Recipes
Cuisine American
Servings 8
Calories 372 kcal

Ingredients
  

  • 2 tablespoons unrefined coconut oil or olive oil (unrefined has a coconut taste)
  • 2 pounds beef stew meat
  • kosher salt
  • ground black pepper
  • 1 large onion (chopped)
  • 2 stalks celery (chopped)
  • 2 cups carrots (peeled and sliced in ½ to ¾" pieces)
  • 2 teaspoons garlic (minced)
  • 3 cups new baby potatoes (halved)
  • 2 cups beef broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • ¾ cup dried mango (unsweetened)
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger paste
  • 2 bay leaves
  • 1 green bell pepper (cut into 1" pieces)
  • 1 (20-ounce) can no sugar-added pineapple chunks (drained, save the juice)
  • ½ cup green onions (sliced)
  • optional: ½ cup coconut milk
  • optional thickener: 2 tablespoons corn starch

Instructions
 

  • Dry the beef cubes with paper towels. Season the beef chunks with ½ teaspoon salt and ½ teaspoon pepper.
  • Heat the oil in a large skillet over medium-high heat. Working in several batches place beef in a single layer (do not overcrowd). Sear the beef for 3 to 5 minutes turning to brown all ides. Remove the beef and set aside.
    (Time saver option: only sear half of the beef cubes with minimal flavor loss. Or, skip the browning step and add 2 teaspoons beef bouillon base)
  • Add the onion, celery, and carrots to the skillet. Saute until the vegetables are starting to brown, add ¼ cup beef broth to de-glaze the bottom of the pan. Saute 2 to 3 minutes and loosen the bits off the bottom of the pan.
    (Time-saver option: do not saute the vegetables and de-glaze the pan, place the raw vegetables directly into the crockpot)
  • Transfer the onion, celery, and carrots to the crockpot. Top with the seared beef (plus any reserved juices). Add potatoes, garlic, beef broth, diced tomatoes, tomato paste, reserved pineapple juice, dried mango, soy sauce, ginger, and bay leaves.
  • Cover and cook on low for 6 to 7 hours or until the beef and vegetables are tender. Add bell pepper and 1½ cups pineapple in the last hour of cooking.
  • Optional: In a small microwave-safe bowl, heat coconut milk in a microwave for 1 to 1½ minutes until very warm. Whisk in the cornstarch with the coconut milk. Add mixture to the crockpot. Stir well to incorporate. Let the stew continue to cook with the lid off until thickened, about 15 to 30 minutes.
  • Stir in green onions. Adjust salt and pepper.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • NOTES: Browning the beef and vegetables is optional but does give the stew a nice flavor. If you choose not to brown, add a little flavor boost to taste with beef bouillon base, extra soy sauce, or Worcestershire. 
  • VARIATIONS: Add coconut milk for more coconut flavor. Whisk cornstarch with warmed coconut milk or stew juices as a thickener.
  • SERVING SUGGESTIONS: Garnish with fresh green onion or parsley and crusty bread.

Nutrition

Calories: 372kcalCarbohydrates: 36gProtein: 29gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 512mgPotassium: 878mgFiber: 5gSugar: 16gVitamin A: 7386IUVitamin C: 39mgCalcium: 70mgIron: 5mg
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