Directions

To Cook

1. Cut beef chuck into large chunks. Soak in cold water for 30 minutes to draw out excess blood. Drain and set aside.
2. Heat oil in a heavy-bottom pot over medium heat. Sauté onions and garlic for 2 minutes. Add beef pieces and cook until lightly browned on all sides.
3. Stir in tomato puree, lemon juice, light soy sauce and dark soy sauce. Cook for few minutes.
4. Pour in beef stock, then add bay leaves and black pepper. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 50-60 minutes, stirring occasionally, until beef is tender.
6. Add potatoes and carrots. Cook for 10 minutes. Add red capsicum and cook for another 4 minutes.
7. Add salt to taste. Serve with steamed rice.