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Sam Choy's Best Beef Stew


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 pounds chuck roast
1/2 cup vegetable oil
1 cup all purpose flour to dust meat
4 cloves garlic, crushed
1 medium onion, chopped
1/2 cup celery leaves, chopped
5 cups stock or low sodium beef broth
2 cups low sodium chicken broth
1-1/2 cup tomato paste
3 medium carrots, cut in 2 inch chunks
4 potatoes, cut in 2 inch chunks
4 stalks celery, cut in 1-1/2 inch chunks
2 medium onions, cut in 1-1/2 inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
Mochiko* (sweet rice flour) and water to thicken


Cut beef into bite-size pieces and sprinkle with salt and pepper. Dust beef with flour.


In a large pot, heat oil over medium heat and brown meat with garlic, onion and celery leaves for about 10 minutes or until well browned. Keep stirring to avoid burning.


Drain oil and add beef and chicken broth and tomato paste. Stir and bring mixture to a boil, then reduce heat to simmer. Cover and let cook about 1 hour or until beef is tender.


Add carrots and potatoes and cook 10 minutes. Add onion chunks and celery and cook an additional 10 minutes.


Mix mockiko and water into a thick syrup (if you can't obtain mochiko, you may substitute cornstarch). Bring stew to a boil and add mochiko mixture a little at a time, simmering and stirring until you get the right consistency. Remove from heat and refrigerate overnight. Flavors ub tgus stew are best if given a chance to blend.


Pairs Well With


Notes

A few facts about Sam Choy:

Sam has been cooking since he was a young boy, helping his father cater huge luaus in the 1950s and 1960s. He earned a degree at Kapi'olani Community College and worked as a chef at some of Hawaii's most renowed hotels and resorts before opening his own restaurants. Sam Choy is Hawaii's unofficial goodwill ambassador.

I mentioned this on another recipe. My grandma always told me to mix my meat flavors for the best soup. I see Axel has done that here - Beef and chicken broth! The mark of a real chef! :)

It's hard to believe the beef would be tender in only a bit more than an hour?
Yet, I feel confident you know your stuff.
I can always continue cooking if you prove to be wrong.

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