Ingredients 

• 3 1/2 lbs. beef chuck
• 1 piece Vegetable Cube
• 8 ounces tomato sauce
• 3 cups water
• 6 tablespoons soy sauce
• 1 1/2 tablespoons white vinegar
• 2 teaspoons whole peppercorn crushed
• 4 pieces bay leaves dried
• 1/2 piece lemon
• 2 tablespoons tomato paste
• 3 tablespoons butter
• 1/2 cup cooking oil
• 1 piece onion chopped
• 4 cloves garlic chopped

Method

• Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef or at least 30 minutes.
• Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.
• Add vegetable cube. Stir. Cover the pot and cook for 40 minutes in low heat.
• Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.
• Heat oil in pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
• Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.
• Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.
• Add butter and let it melt. Continue cooking until the sauce reduces to half.
• Remove the beef from the pan. Slice into serving pieces. Arrange on a serving plate with fried potato and carrot.
• Top with remaining sauce.
• Serve warm with rice. Share and enjoy!