Hawaiian-style beef stew

Cut a well-marbled piece of beef chuck into about 1.5-inch uniform pieces.

Season on the board with kosher salt and half the flour; toss to coat so the surface dries for browning.

Brown very well on at least two sides in vegetable oil in a stew pot over high heat, in two batches; set aside.

Reduce to medium high; cook the roughly chopped onion a couple of minutes until just translucent. Add about 3 tablespoons tomato paste and cook three or four minutes until it browns onto the onions.

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

Add tomato sauce and beef broth; raise to high and bring to a boil, adding Worcestershire and plenty of soy sauce.

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

Add black pepper, cayenne, celery, carrots and peeled Yukon gold potatoes in big pieces; cover and simmer gently another hour.

Uncover and simmer about another hour, stirring occasionally, until the meat is very tender and the sauce reduced; skim fat if wanted.

Taste for salt or a splash of soy. Serve over rice with black pepper and green onions. For a brothier stew use half the flour.