Ingredients for 6 servings:
1. 4 lbs chuck roast, cut up
2. 1/2 cup salad oil
3. 2 garlic cloves, crushed
4. 1 small onion, minced
5. 1/2 cup celery leaves
6. 5 cups beef stock
7. 2 cups chicken broth
8. 1 1/2 cups tomato paste
9. 3 medium carrots, chunked
10. 4 potatoes, chunked
11. 2 medium onions, chunked
12. 4 stalks celery, chunked
13. 1 cup flour, to dust meat (about)
14. salt and pepper, to taste
15. mochiko sweet rice flour
16. water

Directions:
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.
3. Keep stirring to avoid burning.
4. Drain oil.
5. Add beef and chicken broth and tomato paste.
6. Bring to a boil, then reduce to simmer.
7. Cover and let cook about 1 hour, or until beef is tender.
8. Add carrots and potatoes and cook 5 minutes.
9. Add onion chunks and celery and cook 10 minutes more.
10. Adjust seasonings with salt and pepper.
11. Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

Enjoy your meal!