Braden Family Cookbook
8 (4) Servings
(1/4 cup for 4 portions)
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.
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.
with steamed rice or all by itself in big bowls.
Serve with a fairly full bodied red wine & crispy, honest French or
Mochiko is sweet rice flour. It
is a superior thickening agent especially good for recipes to be
refrigerated or frozen as it inhibits liquid separation. You can
substitute cornstarch and water slurry, but the results will not be the
same, particularly when you reheat the stew.