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Season the 2 kg of beef chuck with salt, black pepper, a pinch of cinnamon, 1 tsp of onion powder, 1 tsp of garlic powder, and 1 tsp of brown sugar.
In a pot, sauté the 1 finely chopped onion and 3 cloves of crushed garlic.
Add the 2 carrots cut into large pieces, 2 tbsp of Worcestershire sauce, 1 tbsp of soya sauce, and 1 tbsp of tomato paste.
Pour in 3–4 cups of water or broth powder dissolved in 3 cups of water.
Add 1–2 sprigs of rosemary and the 3 cups of mushrooms.
Season with salt and black pepper.
Thicken the stew with 1 tbsp and a half of cornstarch dissolved in ¼ cup of cold water.