Beef Stew by Sylvia Mun

Beef Stew by Sylvia Mun -
https://www.facebook.com/groups/platepalate/permalink/846923698695265/ 800gm of cubed beef

6 potatoes (cut half)
3 carrots (cut into triangles)
1 whole large onion (quartered)

2 tablespoons of oil
3 tablespoons of Lee Kum Kee oyster sauce
2 tablespoons of cooking wine
100 ml of beef stock
1 teaspoon of bovril
Lots of black pepper
Boiled water

Method:
1. Heat up oil in wok
2. Fry the onions until transparent, add a dash of salt
3. While fire is very hot, put in the cubed beef
4. Fry until the juice is sealed
5. Add carrots
6. Add wine, oyster sauce, bovril and beef stock
7. Add boiling water to make sure that it covers all the ingredients in the wok.
8. Simmer in low fire for about 20 mins, then add potatoes
9. Continue to simmer for at least 45 mins to an hour
10. Add black pepper
11. Add a dash of salt according to taste

You would need to continuously top up the water level as you want the stew to cook in the sauce and not dry up.
And generally, the rule of thumb is the longer you cook, the softer the beef will be.