4 lbs. chuck roast, cut into ½ inch cubes
Salt and pepper to taste
¼ cup flour
¼ vegetable oil
2 cloves garlic, minced
1 small onion, diced
1 medium onion, cut into 1” pieces
3 medium carrots, cut in 1” pieces
4 stalks of celery, cut in 1” pieces
4 cups of beef stock or low sodium broth
2 cups of chicken broth
1 ½ cups of tomato paste
12 red potatoes, quartered
Mochiko (sweet rice flour) and water to thicken (may also substitute corn starch for mochiko)
Season beef with salt and pepper. Dust beef with flour.
In a large pot, heat oil over medium heat and brown meat with garlic, diced onion and celery for about ten minutes, or until well browned. Keep stirring to avoid burning.
Drain oil and add beef and chicken broth and tomato paste. Stir and bring mixture to a boil, then reduce heat to simmer. Add onion, carrots and potatoes. Cover and let cook about 1 hour, or until beef is tender. Adjust seasoning with salt and pepper.
Mix mochiko or corn starch with water into a thick syrup. Bring stew to a boil and mochiko mixture a little at a time, simmering and stirring until you get the desired consistency. Stew may be made a day ahead and refrigerated overnight. Flavors in this stew are best if given a chance to blend.
Serves 6.
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