Hawaiian Beef Curry: A Local Favorite
A hearty Hawaiian beef curry loaded with tender beef, potatoes, and carrots. Cook it today!
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What is Beef Curry?
I always remember hearing the phrase growing up — “No worries, beef curry.” It was just a local way of saying, “Relax, everything’s gonna be alright.”
Beef curry was one of those comfort dishes I grew up eating all the time. It was hearty, filling, and super affordable — perfect for a big family dinner. I have memories of scooping it over hot rice after school, and honestly, it’s one of the first dishes I ever learned to cook. Still one of my favorites to this day.
Beef curry is one of those local-style comfort foods that brings back all the memories. In Hawaii, it’s usually made with tender beef chunks, simmered low and slow with onions, carrots, and potatoes in a rich Japanese curry sauce. Instead of the bold heat you find in Indian or Thai curries, Hawaiian beef curry is milder and slightly sweet, thanks to curry roux blocks like Golden Curry or Vermont Curry that most of us grew up seeing in the pantry.
What makes it so special here in Hawaiʻi is how simple and satisfying it is. This dish shows up everywhere — at family potlucks, in school lunches, and always as one of those “broke da mout” dinners after a long day. It’s easy to stretch for big families and even easier to love. Serve it over a big scoop of hot rice and you’re set.
Where Can You Find Beef Curry?
If you grew up in Hawaiʻi, you already know — beef curry is everywhere. You’ll find it at old-school plate lunch spots, school cafeterias, and your aunty’s house on a random Tuesday night. It’s one of those dishes that’s so common, it kinda feels like home no matter where you eat it.
Local spots often serve beef curry as part of a plate lunch: a big scoop of rice, a generous ladle of curry, maybe a side of mac salad. It’s the kind of thing you’ll see on the menu next to beef stew, shoyu chicken, and hamburger steak — real local comfort food. But honestly, some of the best beef curry you’ll ever have is the one made at home, especially when it’s been simmering all afternoon and the whole house smells like curry.
What Are the Ingredients for Beef Curry?
The best part about beef curry? You don’t need anything fancy. Just a few solid ingredients that come together in one pot to make a hearty, flavorful dish. Here’s what you’ll usually need for a classic Hawaiian-style beef curry:
- Beef stew meat (like chuck roast or brisket) — something that gets nice and tender
- Onion — adds sweetness and depth
- Carrots — for a little color and natural sweetness
- Potatoes — hearty and filling, soak up all that curry flavor
- Garlic & ginger — for that extra punch of flavor
- Water or beef broth — the base of the stew
- Japanese curry roux blocks (like Golden Curry or Vermont Curry) — the star of the show
- Optional: peas, celery, or Worcestershire sauce — little extras depending on your family’s style
Everybody makes it a little different, but that’s the beauty of it. Some folks like it thicker, some more gravy-like. Some add spice, others keep it mellow. You do you.
Suggested ingredients
If you’re looking to stock your pantry or level up your beef curry game, here are some go-to ingredients and kitchen tools I recommend. These are the ones I either grew up using or keep in my own kitchen today:
- Golden Curry or Vermont Curry Roux Blocks – These Japanese-style curry cubes are key to getting that sweet and savory local flavor.
(Link to Amazon: Golden Curry | Vermont Curry) - Chuck Roast or Stew Meat – Look for well-marbled beef that gets tender as it simmers.
(Link to Amazon Fresh or butcher delivery) - Yukon Gold or Russet Potatoes – Both hold up well in curry without turning to mush.
(Link to Amazon Fresh or produce box) - Beef Broth (Low Sodium) – A good broth gives the curry more depth of flavor.
(Link to beef broth) - Worcestershire Sauce – Just a splash adds umami and richness.
(Link to Worcestershire) - Large Pot or Dutch Oven – Something sturdy to simmer everything nice and slow.
(Link to Dutch oven) - Rice Cooker – Because no beef curry is complete without a scoop of fluffy white rice.
(Link to rice cooker)
These are the basics, but feel free to customize based on what you have. That’s how local cooking goes — use what you got and make it ono.
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How Do You Make Beef Curry?
Making beef curry is easier than you think — it’s all about simmering everything low and slow so the flavors can really come together. Here’s how I make it at home:
- Brown the beef.
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on all sides. This step adds flavor, so don’t skip it!
- Sauté the aromatics.
- Toss in the onions, garlic, and ginger. Cook for about 2–3 minutes until the onions soften and everything smells amazing.
- Add the veggies.
- Stir in the carrots and potatoes (and celery if using). Let them mingle with the beef and aromatics for a couple of minutes.
- Pour in the liquid.
- Add the water or beef broth, just enough to cover everything. Bring it to a boil, then lower the heat to a simmer.
- Simmer and soften.
- Cover and let it simmer for about 45 minutes, or until the beef is nice and tender and the veggies are cooked through.
- Add the curry roux.
- If you’re using store-bought blocks, break them up and stir into the pot until they melt and the broth thickens.
- If using homemade roux, spoon it in a bit at a time while stirring constantly until fully combined.
- Taste and adjust.
- Give it a taste and adjust the flavor — add more roux for a stronger curry flavor or a bit of water if it’s too thick.
- Serve it up.
- Ladle the beef curry over a scoop of hot rice and dig in.
Are there similar recipes?
If you’re into beef curry, there’s a good chance you’ll love some of these other local-style comfort foods too.
Shoyu Chicken
Sweet, savory, and fall-apart tender. This one’s a go-to for quick and easy dinners with tons of flavor.
Tips & FAQs
What cut of beef is best for curry?
You’ll want something that gets nice and tender after a long simmer — chuck roast, brisket, or any cut labeled “beef stew meat” will do the trick. Just avoid lean cuts that dry out.
Can I use other types of curry roux?
Totally. Golden Curry and Vermont Curry are the classics, but you can use any Japanese curry roux you like — mild, medium, or hot, depending on your taste. You can even make your own from scratch (check the recipe above!).
Is Hawaiian beef curry spicy?
Not usually. Most local-style beef curries are mild with a touch of sweetness, especially when using store-bought Japanese roux. If you want more heat, add a bit of cayenne, chili flakes, or hot sauce to your liking.
Can I make beef curry ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have had time to settle. Just store it in the fridge and reheat on the stove or in the microwave with a splash of water or broth if it thickens up.
Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown the beef first, then toss everything in and cook on low for 6–8 hours. Add the curry roux at the end. For an Instant Pot, use the sauté function to brown the beef, then pressure cook everything (except the roux) for about 35 minutes. Stir in the roux after it’s done.
Recipe Video:
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Hawaiian Beef Curry
Ingredients
- 2 lb. beef chuck roast
- 8 cups beef broth
- 1 onion
- 2 bell peppers
- 1-2 potato es
- 2 carrots
- 2 bay leaves
- 2 tbsp tomato paste
- 2 cloves garlic
- 1 knob ginger 1 inch
- 1 tbsp Worcestershire sauce
- 2 tbsp milk
- Salt
- Pepper
Curry Roux:
- 1 cup butter
- 1 cup flour
- 4 tbsp Japanese curry powder
- 1 tbsp garam masala
Instructions
- In a large pot, heat oil over medium-high heat. Add beef chunks and brown on all sides. Set aside.
- In the same pot, add onion, garlic, and ginger. Sauté until fragrant.
- Stir in carrots, potatoes, bell peppers, and tomato paste. Cook for 2–3 minutes.
- Return the beef to the pot. Add beef broth, bay leaves, curry powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
- In a separate saucepan, melt the butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture turns golden brown (about 5–7 minutes). Add curry powder and garam masala, stir for 1–2 more minutes, then remove from heat.
- Remove bay leaves from the stew. Stir the curry roux into the pot a little at a time until the sauce thickens to your liking.
- Stir in milk, adjust seasoning, and serve hot over steamed rice.