Beef Stew

By Chef Paul Matsumoto

Photo by Selina Thomas via Unsplash

Ingredients

4 pounds boneless beef chuck, cubed

1 cup all-purpose flour

1/4 cup canola oil

4 cloves garlic, minced

celery leaves from 1 bunch celery

2 each yellow onions, large dice

1 cup celery, large dice

3 each carrots, large dice

4 each potatoes, large dice

5 cups beef stock

2 cups chicken stock

1 1/2 cups tomato paste

TT kosher salt

TT ground black pepper

2 Tbsp mochiko flour

Directions

Season the beef with salt and pepper, then dust with flour.

In a large pan, over high heat, heat the oil and sear the beef, working in batches to not overcrowd the pan.

Reduce heat to medium-low, add the garlic and celery leaves and sauté 10 minutes, stirring often, until browned.

Add tomato paste and cook another 5 minutes.

Add beef and chicken stocks, bring to a boil, reduce to a simmer, and cook covered about 1 hour, or until the beef is tender.

Add the carrots and potatoes and cook 10 minutes.

Add the onions and celery and cook 10 minutes more.

Season to taste with salt and pepper.

In a small bowl, whisk together mochiko flour and 2 Tbsp water. Bring the stew to a boil and slowly drizzle in the mixture, while stirring, to thicken.

Recipe edited by Sarah Burchard