Hawaiian-style beef stew

Cut the beef chuck into relatively uniform pieces of about 1.5 inches so they get tender at the same time.

Season on the board with kosher salt and half the flour; toss until evenly coated.

Heat vegetable oil in the stew pot over high heat and brown the beef very well on at least two sides, in two batches; set aside in a bowl.

Reduce to medium-high, add the chopped onion and cook, stirring, a couple of minutes until it starts to turn translucent.

Add the tomato paste and cook, stirring, 3 or 4 minutes until it browns onto the edges of the onions.

Sprinkle in the rest of the flour and cook, stirring, a few minutes to take off the raw edge.

Stir in the tomato sauce and beef broth, raise to high and bring to a boil; add Worcestershire and soy sauce.

Return the beef with its juices, reduce to a gentle simmer, cover tightly and simmer 1 hour.

Add black pepper, a few shakes of cayenne, celery, carrots and the peeled Yukon gold potatoes in big pieces; cover and simmer gently on low another hour.

Uncover, stir, and simmer uncovered about another hour, stirring occasionally, until the meat is very tender; skim fat if wished. The sauce reduces and thickens.

Taste for seasoning, adding a pinch of salt or a splash of soy if needed; ladle out.

Serve with rice, finished with freshly ground black pepper and green onions.