Cut the beef into bite-sized pieces and marinate with minced garlic and onion, a small spoon of pepper, 1 tablespoon of sugar, a spoon of annatto oil, a pinch of salt, and 1 beef seasoning cube. Refrigerate for 1 hour to let the flavors meld.

Chop the ripe tomatoes finely. In a pot, heat some oil, sauté garlic until fragrant, add the tomatoes and stir-fry until cooked. Season with a little salt and sugar, add half a cup of water, bring the sauce to a boil, then remove from heat and set aside in a bowl.

Sauté garlic until fragrant, add the beef and stir-fry until fragrant, then add half a cup of the tomato sauce and stir-fry together.

When the beef is browned and coated with the sauce, add water and bring to a boil over high heat, skimming off any foam.

Add fresh coconut water to the beef, reduce to low heat, and simmer until the meat is tender.

Peel and cut the potatoes and carrots into bite-sized pieces. When the beef is slightly tender, add the carrots first, and when they are slightly tender, add the potatoes to simmer together.

When the beef is tender and the potatoes and carrots are soft, add the can of white beans along with the onion.

When the stew is boiling, adjust the seasoning to taste. Mix a spoonful of cornstarch with two tablespoons of water and add to the beef stew to thicken. Adjust the thickness to your liking; I prefer it slightly thick.

Remove from heat, serve in a bowl, and enjoy hot with bread. Enjoy your meal!