Instructions

1. Heat 1 tbsp oil in a large pot over medium-high heat. Add the beef and brown for 5–7 minutes. Remove from the pot and set aside.
2. Add the remaining 1 tbsp oil to the pot. Cook the onion for a few minutes until golden, then add the garlic and cook for another minute.
3. Add the tomato purée, paprika, cumin, onion powder and black pepper. Stir well, then add the flour and cook for 1 minute.
4. Add the Osem beef soup powder, hot water, soy sauce and honey. Stir well, scraping the bottom of the pot to release all the browned bits.
5. Return the beef. The liquid should come about halfway to two-thirds up the meat. Add a little more hot water if needed.
6. Cover and simmer on very low heat for 1½–2 hours, stirring gently every 30 minutes, until the beef is fork-tender. Add a little hot water if the gravy gets too thick before the beef is tender.
7. Once the beef is tender, adjust the gravy to your liking. Taste before adding any extra salt.

Important: Keep the sauce at a gentle simmer rather than a rolling boil. This is the key to getting your beef chunks soft.

Serving suggestion: Serve hot with mashed potatoes or white rice.