Beef Stew Sam Choy Recipes

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THE BEST BEEF STEW - SAM CHOY



The Best Beef Stew - Sam Choy image

This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine. Mochiko is a sweet rice flour.

Provided by lazyme

Categories     Stew

Time 16m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 887.3, Fat 38.1, SaturatedFat 11.3, Cholesterol 199.6, Sodium 1815.8, Carbohydrate 63.2, Fiber 8.6, Sugar 13.5, Protein 76.8

THE BEST BEEF STEW



The Best Beef Stew image

This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine.

Provided by Vicki Butts (lazyme)

Categories     Beef Soups

Time 1h45m

Number Of Ingredients 15

4 lb chuck roast, cut up
1/2 c salad oil
2 clove garlic, crushed
1 small onion, minced
1/2 c celery leaves
5 c beef stock
2 c chicken broth
1 1/2 c tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalk(s) celery, chunked
1 c flour (to dust meat)
salt and pepper, to taste
mochiko (sweet rice flour) and water to thicken

Steps:

  • 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. Keep stirring to avoid burning.
  • 3. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
  • 4. Cover and let cook about 1 hour, or until beef is tender.
  • 5. Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
  • 6. Adjust seasonings with salt and pepper.

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