Start by heating a large Dutch oven or heavy pot over medium-high heat. Add a tablespoon of oil (vegetable or olive works best) and allow it to heat up. Once hot, add your beef stew meat in batches to avoid overcrowding the pan. Sear each piece for about 3-4 minutes on each side until browned. This step locks in all the flavor and gives the stew a rich base.

Once all the beef is browned, set it aside on a plate. In the same pot, add the chopped onions and cook for about 2 minutes until they soften. Add the minced garlic and grated ginger, stirring constantly for another 1-2 minutes. You’ll love the fragrant aroma filling your kitchen at this point!

Now, pour in the beef broth and coconut milk. Stir to combine everything, making sure to scrape up any browned bits from the bottom of the pot — that’s where all the flavor lives! Add the soy sauce, fresh thyme, and a pinch of salt and pepper. Bring everything to a gentle simmer.

Once the broth is simmering, return the seared beef to the pot along with the diced carrots and potatoes. Stir everything together and make sure the beef is mostly submerged. Cover the pot, lower the heat, and let it simmer for about 1.5 to 2 hours. During this time, the beef will become tender and the flavors will meld together beautifully.

After the stew has simmered to perfection, give it a taste. Depending on your preferences, you may want to add a little extra salt, pepper, or soy sauce. If the stew is too thick, simply add a little more beef broth or water to reach your desired consistency.

Once the beef is tender and the vegetables are soft, your stew is ready to serve! Ladle it into bowls, garnish with fresh cilantro, and offer a lime wedge on the side for a zesty finish. This stew pairs wonderfully with a side of rice or Hawaiian bread to soak up the delicious broth.