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. Mochiko is a sweet rice flour.
- 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
- Sprinkle beef with salt and pepper, then 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.
- Drain oil.
- Add beef and chicken broth and tomato paste.
- Bring to a boil, then reduce to simmer.
- Cover and let cook about 1 hour, or until beef is tender.
- Add carrots and potatoes and cook 5 minutes.
- Add onion chunks and celery and cook 10 minutes more.
- Adjust seasonings with salt and pepper.
- Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.