Take 4 lbs. of boneless beef chuck roast that's been cut into 1 1/2-inch cubes and season generously with salt and freshly ground black pepper. Preheat your oven to 325 F (165 C).

Take a 5.5-quart Dutch oven, and over the stove-top, heat over medium-high heat for 3 minutes. Add in 1 tbsp of vegetable oil and when the oil is very hot, just until smoking, brown half of the beef pieces well on all sides, about 8 minutes total. Transfer these browned pieces of beef, together with any juices, to a large tray. The Dutch oven should be mostly clear of liquid. Heat another 1 tbsp of vegetable oil until just smoking. Brown the remaining half of beef pieces in the same way, about 8 minutes total. Transfer the second half of the beef to the tray together with any juices.

When all the meat is seared, with the heat still on medium-high, heat 2 tbsp of vegetable oil until it's shimmering. Add in 2 large yellow onions, diced, 6 cloves of garlic, finely minced, and 2 tbsp of tomato paste, and sauté these till the onions are softened and lightly browned, about 10 minutes. Stir in 1/3 cup of all-purpose flour and cook for 1 minute.

Then slowly whisk in 1 1/2 cups of low-sodium chicken stock, scraping up any browned bits and smoothing out any lumps. Then stir in 1 1/2 cups of low-sodium beef broth, one 15-oz can of tomato sauce, 3 tbsp of soy sauce, 3 tbsp of lime juice, and 3 packed tbsp of dark brown sugar, 4 bay leaves, and 1/2 tsp of ground black pepper. Stir this all together till it's uniform.

Add the beef pieces back into the Dutch oven, together with any accumulated juices, stir them in, and bring to a simmer. Once the liquid is simmering, cover tightly with the Dutch oven lid, and transfer the Dutch oven into the preheated oven, and braise for 2 hours.

About 30 minutes before the 2-hour braise is done, heat 2 tbsp of vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add in 2 large russet potatoes that have been peeled and cut into 1.5-inch cubes, 2 large carrots that have been peeled and cut into 1-inch cubes, 1 large red bell pepper that's been seeded and diced, and 1 large green bell pepper that's been seeded and diced. Sauté for 5 minutes till the vegetables are lightly browned and softened. Set them aside.

After the initial 2-hour braise, take the Dutch oven out of the oven, and add in the sautéed potatoes, carrots, and bell peppers, and mix them in. Cover with the lid, return the Dutch oven to the oven and continue cooking at 325 F (165 C) for another 1 hour.

NOTE: If you don't have an oven, you can use the stove-top on the lowest heat instead, and just halve the cooking times: braise the meat on the lowest heat for 1 hour, then adding the pre-sautéed vegetables and continuing to cook for another 30 minutes.

Remove from the oven, and discard the bay leaves. Stir in 1 cup of frozen peas and let it sit till heated through, about 5 minutes. Season with additional salt and pepper to taste, as needed. Serve over freshly steamed jasmine rice. Enjoy!