Sear the Beef: Cut the beef into cubes and pat them dry with kitchen paper. Sear the meat in a pan until browned on all sides, then set aside.

Prepare the Aromatics: Finely chop the onions (or shallots) and slice the shiitake mushrooms.

Sauté: Add the onions, shiitakes, and tomato purée to the pan and sauté briefly.

Deglaze: Deglaze the pan with the beef stock and add a splash of ketjap manis (sweet soy sauce).

Season: Add the bay leaf and peppercorns.

Slow-cook: Leave the mixture to simmer on a low heat until the meat is butter-soft and tender.