Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth
- 1 cup pineapple chunks (fresh or canned)
- 2 tbsp soy sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the beef cubes, diced onions, and minced garlic, sautéing until the beef is browned and the onions are translucent.
- Stir in the sliced carrots and diced potatoes. Pour in the beef broth and add the canned diced tomatoes with their juice. Bring to a boil, then reduce heat to a simmer.
- Add the pineapple chunks, soy sauce, dried thyme, and season with salt and pepper. Let simmer for 1.5 to 2 hours until the beef is tender.
- Serve in bowls over rice and garnish with fresh cilantro.
Notes
- This stew can be stored in an airtight container in the refrigerator for up to 3 days.
- It freezes well for up to 3 months in a freezer-safe container.
- Reheat on the stovetop or in the microwave when ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten-Free