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BackstoryA 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.
- 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.