Chop onion, carrot, red bell pepper, and potato into appropriate sizes. Mince garlic and soak diced potato in water to remove excess starch.

Season beef with salt and pepper.

Heat salad oil in a pot over medium heat. Sauté onion and garlic until translucent, then add beef and cook until browned.

Add water and bring to a boil. Skim off any foam, then add remaining broth ingredients. Cover and simmer on low heat for 30 minutes.

Add carrot, red bell pepper, and potato. Cover and simmer for another 10 minutes until vegetables are tender.