2 tablespoons soy sauce
2 tablespoons garlic powder
1 1/4 teaspoon onion powder
1 pinch ground ginger
1 teaspoon lemon juice
1 teaspoon chili powder
5 pounds beef chuck roast, cubed
1 onion, chopped
1/2 cup ketchup
1/2 cup brown sugar
2 tablespoons beef bouillon
salt and pepper to taste
4 cups water
In a large pot over medium heat, combine soy sauce, garlic powder, onions, ginger, lemon juice, chili powder, beef cubes, onion, ketchup, brown sugar, beef bouillon, salt and pepper. Stir until just almost bubbling, about 10 minutes. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes, stirring lights ready.
Transfer beef to a large resealable plastic bag. Cover, reduce heat to low and place in bag. Seal and shake vigorously to coat meat. Discard remaining marinade.
Return meat to pot in pot and stir in beef bouillon, chili powder, brown sugar, tomato sauce, brown sugar, bouillon inserts and salt and pepper. Bring to a boil, reduce heat to low and remain simmer for 10 minutes.
Transfer meat mixture to a separate pot or container and mix in beef broth, brown sugar, until well coated. Sprinkle over meat/stock mixture, turning to coat evenly. Stir.
Combine the water from the simmering broth with 1 cup of water from the skillet to make a water based beef broth. Add beef mixture and continue simmering for 20 minutes, stirring occasionally.