The Best Beef Stew - Sam Choy

• 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

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

chuck roast, salad oil, garlic, onion, celery, beef stock, chicken broth, tomato paste, carrots, potatoes, onions, stalks celery, flour, salt, sweet rice, water

Taken from www.food.com/recipe/the-best-beef-stew-sam-choy-378913 (may not work)