The Best Beef Stew - Sam Choy - cooking recipe
Ingredients
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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
Preparation
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Sprinkle beef with salt and pepper, then dust with flour.
Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
Keep stirring to avoid burning.
Drain oil.
Add beef and chicken broth and tomato paste.
Bring to a boil, then reduce to simmer.
Cover and let cook about 1 hour, or until beef is tender.
Add carrots and potatoes and cook 5 minutes.
Add onion chunks and celery and cook 10 minutes more.
Adjust seasonings with salt and pepper.
Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.
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