Ingredients

Instructions

1. 1

   In a bowl, combine the beef cubes, soy sauce, and lemon juice. Let it marinate for at least 15 minutes while you prepare the vegetables.

2. 2

   Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes on all sides until browned, then remove them from the pot and set aside.

3. 3

   In the same pot, sauté the chopped onion and minced garlic until the onion is translucent and aromatic.

4. 4

   Return the beef to the pot. Pour in the tomato sauce, beef broth (or water), and add the bay leaves. Bring to a boil.

5. 5

   Reduce heat to low, cover the pot, and simmer for 60 to 75 minutes, or until the beef is fork-tender.

6. 6

   Add the potatoes and carrots. Cover and simmer for another 10-15 minutes until the vegetables are cooked through.

7. 7

   Add the sliced red bell pepper and the grated cheddar cheese. Stir continuously until the cheese has melted and thickened the sauce.

8. 8

   Simmer for 2 more minutes to allow flavors to meld, then serve hot over steamed rice.