Food: Pipi Stew

I've yet to find an authentic, vintage recipe for Pipi Stew, so I bastardized this one and it turned out pretty good.

Simmer together for several hours until meat is tender

4 lbs boneless chuck roast cut into pieces
3 tablespoons oil
2 med. onions cut into chunks
1 cup celery cut into chunks
6 oz. sliced mushrooms
16 oz. of pineapple cut into chunks
3 sweet potatos cut into... you got it... chunks
1/2 tsp. white pepper
1/2 tsp black pepper
1/4 cup soy sauce
1/2 tsp ground ginger
3 cups chicken stock
2 cups water

Serve over rice and garnish with your favorite herb.
No - not that herb.

Pablus,

Is the oil for browning the chuck roast beforehand? Or do you put the oil and meat in the pot to simmer just as they are? I'd like to try cooking this in the next day or so.

Sabu

Yes, I browned the chuck in the oil.
Almost cooked completely.

My instructions were a bit vague there.
Feel free to make it better and tell me how you did it.

I would actually add more ginger next time and maybe replace 1/2 the chicken stock with pineapple juice...

You probably know this but sweet potatoes break down fast if you cook them too high.

I like the vegetables still a bit crunchy when served.

Garnish with crushed xanax.