4 tablespoons olive oil
500g boneless beef chuck, cut into cubed
2 cups chopped onions
3 cups chicken broth
1 can diced tomatoes, undrained
3 tablespoon oyster sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
2 bay leaves
1 clove garlic, minced
1 carrot, peeled, into 1 inch lengths
2 large potatoes, cut into large cubed
1 can button mushroom, sliced
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoon olive oil in heavy large pot. Sprinkle meat with salt and pepper. Add meat to pot, saute until brown on all sides, about 10 minutes. Remove from heat.
Reduce heat to medium, add 2 tablespoons oil to the same pot. Add onions, saute until golden brown, about 10 minutes.
Mix meat into onions. Add 1 cup chicken broth, tomatoes with juices, oyster sauce, garlic, herbs and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 30 minutes, stirring occasionally.
Add carrots, potatoes and button mushroom and 2 cups chicken broth. Cover, simmer, stirring occasionally until sauce is slightly thickened. Reduce heat, add cornstarch mixture and stirring for a few minutes, until sauce thickened.
Season stew with salt and pepper. Sprinkle with parsley. Serve with noodles, rice, bread or pasta.