Hawaiian Beef Curry
This Hawaiian-style beef curry is a local favorite — tender chunks of beef simmered with veggies in a rich, flavorful curry made from scratch. Comforting, filling, and perfect over rice, it’s a dish that brings back all the memories of growing up in Hawaiʻi.
Servings 6
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.