Chuck Roast - Cut into thirds • Large Yellow Onion - Thinly sliced • Okra - Cut off the stem and cut into 1 inch pieces • Shishito Peppers - Julienned (You can use any pepper to add acidity to the dish, helps cut the fats) • Unsalted or Low Sodium Beef Broth • Water - Enough to completely cover the meat. (You can use all beef broth, but I use part water to save on ingredient costs. Pay attention to the amount of salt in the broth, though.) • Vegetable oil or any high heat oil • Salt / Pepper / Cumin / Dried Oregano / Korean Chili Powder or Chili flakes • Japanese Curry Cubes - Cut into slices to make it dissolve faster. (I use 2/3 of a Vermont Curry Box) • Bulb of Garlic - Cloves cut in halves • Large Gold Potato - Minced • - 200ml Heavy Cream