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The Best Beef Stew - Sam Choy

  • 16minutes
  • 887calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1814 1/36 g chuck roast, cut up

  2. 118 1/59 ml salad oil

  3. 2 garlic cloves , crushed

  4. 1 small onion , minced

  5. 118 1/59 ml celery leaves

  6. 1182.95 ml beef stock

  7. 473.18 ml chicken broth

  8. 354.88 ml tomato paste

  9. 3 medium carrots , chunked

  10. 4 potatoes , chunked

  11. 2 medium onions , chunked

  12. 4 stalk celery , chunked

  13. 236 1/29 ml flour , to dust meat (about)

  14. salt and pepper, to taste

  15. mochiko sweet rice flour

  16. water

Instructions Jump to Ingredients ↑

  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.

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