The Best Beef Stew-Sam Choy *(GOOD)*

By carvalhohm2

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
• 2 tblsp. mochiko (sweet rice flour)
• water

Preparation

Step 1

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

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

3 Keep stirring to avoid burning.

4 Drain oil.

5 Add beef and chicken broth and tomato paste.

6 Bring to a boil, then reduce to simmer.

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

8 Add carrots and potatoes and cook 5 minutes.

9 Add onion chunks and celery and cook 10 minutes more.

10 Adjust seasonings with salt and pepper.

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