Ingredients
-
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
-
4 stalks celery, chunked
-
1 cup flour, to dust meat (about)
-
salt and pepper, to taste
-
mochiko sweet rice flour
-
water
-
2 medium onions, chunked
Instructions
- 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.