Ingredients
4 pounds chuck roast, cut up
½ cup salad oil
2 cloves garlic, crushed
1 small onion, minced
½ cup celery leaves
5 cups beef stock, or broth
2 cups chicken broth
1 ½ cups tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalks celery, chunked
enough flour to dust meat (about 1 cup)
salt and pepper to taste
enough mochiko and water to thicken
Preparation
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.
