The Best Beef Stew - Sam Choy

Ingredients

• 4 lbs chuck roast, cut up
• 1/2 cup salad oil
• 2 garlic cloves, crushed
• 1 small onion, minced
• 1/2 cup celery leaves
• 5 cups beef stock
• 2 cups chicken broth
• 1 1/2 cups tomato paste
• 3 medium carrots, chunked
• 4 potatoes, chunked
• 2 medium onions, chunked
• 4 stalks celery, chunked
• 1 cup flour, to dust meat (about)
• salt and pepper, to taste
• mochiko sweet rice flour
• water

Directions

1. 1

   Sprinkle beef with salt and pepper, then dust with flour.

2. 2

   Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.

3. 3

   Keep stirring to avoid burning.

4. 4

   Drain oil.

5. 5

   Add beef and chicken broth and tomato paste.

6. 6

   Bring to a boil, then reduce to simmer.

7. 7

   Cover and let cook about 1 hour, or until beef is tender.

8. 8

   Add carrots and potatoes and cook 5 minutes.

9. 9

   Add onion chunks and celery and cook 10 minutes more.

10. 10

    Adjust seasonings with salt and pepper.

11. 11

    Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.