Patele stew is a Hawaii local-style stew with tender beef and a rich, savory broth. It deserves a place in the archive because it reflects the everyday comfort-food side of island cooking, not just special-occasion dishes or seafood.
If you enjoy this style of Pacific cooking, you may also want to try Portuguese bean soup, kalua pork.
Ingredients
- 2 pounds beef chuck, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons oil
- Salt and black pepper to taste
Instructions
- Brown the beef in oil in a heavy pot.
- Add the onion and garlic and cook briefly.
- Stir in the tomato paste, broth, carrots, and potatoes.
- Simmer until the beef is tender and the vegetables are cooked.
- Season and serve hot.
Helpful Tips
- Chuck is a good cut because it softens well during long cooking.
- Simmer gently rather than boiling hard for the best texture.
- Serve with rice or bread.
FAQ
What kind of dish is patele stew?
It is a hearty local-style beef stew associated with Hawaii comfort cooking.
Can it be made ahead?
Yes, stews often taste even better after resting and reheating.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 318 kcal |
| Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Protein | 28 g |
| Sodium | 760 mg |
| Cholesterol | 96 mg |
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