Cut the onion into wedges, carrot into chunks, potatoes into diced pieces, and soak the potatoes in water. Halve the mushrooms.

Cut the beef into bite-sized pieces, season with salt and pepper, and lightly coat with flour.

Heat salad oil in a deep frying pan over medium heat, add the beef, and cook until browned. Add onion, carrot, and potatoes, and sauté until the onion becomes translucent. Add mushrooms and stir well.

Add water and bring to a boil. Skim off any foam, cover, and simmer over low heat for 7–10 minutes until the potatoes are tender.

Add the beef stew roux and stir until thickened, cooking for 3–5 minutes.