Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/2 cup soy sauce
  • 1 cup beef broth
  • 2 tbsp brown sugar
  • 3 pieces dried bay leaves
  • 1 tbsp fish sauce
  • 3 medium potatoes, peeled and cubed
  • 2 large carrots, sliced into rounds

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat oil in the Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
  3. In the same pot, lower heat to medium. Add the onion and garlic, sautéing until the onion becomes translucent and the garlic smells fragrant.
  4. Return the seared beef to the pot.
  5. Pour in the tomato sauce, soy sauce, beef broth, brown sugar, and fish sauce. Stir in the bay leaves.
  6. Bring to a gentle boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 2.5 to 3 hours until the beef is fork-tender.
  7. Stir in the cubed potatoes and carrots.
  8. Simmer until vegetables are tender and sauce has thickened.