the best beef stew
This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine.
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yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For the best beef stew
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4 lbchuck roast, cut up
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1/2 csalad oil
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2 clovegarlic, crushed
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1 smonion, minced
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1/2 ccelery leaves
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5 cbeef stock
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2 cchicken broth
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1 1/2 ctomato paste
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3 mdcarrots, chunked
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4potatoes, chunked
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2 mdonions, chunked
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4 stalkcelery, chunked
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1 cflour (to dust meat)
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salt and pepper, to taste
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mochiko (sweet rice flour) and water to thicken
How To Make the best beef stew
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1Sprinkle beef with salt and pepper, then dust with flour.
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2Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.
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3Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
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4Cover and let cook about 1 hour, or until beef is tender.
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5Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
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6Adjust seasonings with salt and pepper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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