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Saturday, October 3, 2009

Recipepapas Favorite: Hawaiian Beef Stew

4 pounds chuck roast, cut up
½ cup salad oil
2 cloves garlic, crushed
1 small onion, minced
½ cup celery leaves
5 cups beef stock, or broth
2 cups chicken broth
1 ½ cups tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalks celery, chunked
enough flour to dust meat (about 1 cup)
salt and pepper to taste
enough mochiko and water to thicken*

Season beef with salt and pepper and 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.

Add beef and chicken broth and tomato paste. Bring to a boil then reduce to low heat. Cover and let cook about 1 hour, or until beef is tender.

If you want your beef stew to really be good put it in the refrigerator and let it sit for a day to let all the goodness sink in. Beef stew is always best on the second day.

*Mochiko is rice flour. If you can't get Mochiko use cornstarch.

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