BEEF STEW                            Sam Choy

8          (4) Servings

4          (2)  lbs. of chuck roast cut up into 1 - 11/2 inch cubes

½         (1/4)  cup salad oil

2          (1)  cloves garlic, crushed

1          (1/2)  small onion, minced

½         (1/4)  cup chopped celery leaves

3          (3 cups) cans beef broth

1          (1 cup)  can chicken broth

1          12 oz. (Weight) can of tomato paste (1 6 oz. can)

5          (3)  medium carrots, peeled and chunked

4          (2)  stalks celery, chunked 

 

3          (1 1/2) pounds red or other waxy potatoes cut in 1 " chunks         

2          (1)  medium onions, peeled & chunked

enough flour to dust meat (about ½ cup) (1/4 cup for 4 portions)

salt and pepper to taste

enough mochiko^[1] and water to thicken

Sprinkle the beef with salt and pepper, then dust with flour (this is best done in a really big bowl.  Brown the meat in small batches in a heavy bottom fry pan set over medium heat with just enough oil to keep the bottom of the pan moist with the hot oil.  Once the first batch of the meat has been browned, put it in a big pot that you will be actually simmering the stew in.  Add the celery leaves, garlic and minced onion to the meat in the big pot.  Bring the big pot to a low simmer and continue to add the meat as it is browned.  Stir the big pot often to keep the mixture from sticking. 

Add beef and chicken broth to the big pot once all the meat has been browned and added.  Add and stir in the tomato paste.  Bring to a boil, then reduce to a simmer.  Cover and let it cook for about an hour, one hour or until beef is tender.  It should not take a whole lot more than an hour.  Stir occasionally to keep from sticking or burning on the bottom. 

Add carrots and potatoes and cook five minutes.  Add onion chunks and celery and cook for 10 minutes more.  Adjust seasonings with salt and pepper.  Thicken with a little mochiko water slurry if the stew is too thin.