Chicken & Beef Stew by Sheryl Poh

Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
300g boneless Beef Shank
300g Chicken meat
3 tablespoons vegetable oil
1 medium yellow onion, large diced
3 to 4 Cloves of Garlic (chopped)
3 cups water /stock
2 tablespoon Oyster Sauce
4 fresh coriander(garnish )
2 medium carrots
2 medium Russet potatoes
Some Paprika powder
Some Dark Soya Sauce for colour


Method:

1. Place 1/4 cup of flour, salt and pepper in a large bowl and whisk to combine; set aside. Cut meat into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.

2. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat until simmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Set aside.

3. Add onion and chopped garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

4. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, cook about 1 minute until the mixture has thickened, about 3 minutes.

5. Return the meat and any accumulated juices in the bowl to the pot. Add the stock/water and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.

6. Cut the carrots and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

7. Simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.