A Singaporean In Australia

2 big onions, doesn't matter white, red or brown.
2 big carrots
2 garlic cloves
4 potatoes
1 stalk celery (optional)
salt
pepper
sugar
black soy sauce
a dash of sesame oil (optional)
a tablespoon of totmato paste (optional)

include the optionals for a better taste of course

Instructions:

1) Get a pan, pot, or whatever big enough to use and heat it up. Sprinkle a tiny bit of oil.

2) Stir fry garlic and onions until the neighbours come round asking what's the nice smell.

3) Add in minced beef and stir around till it's cooked.

4) Throw potatoes and carrots in and spread evenly.  Add enough water to submerge all the ingredients in the pot, boil and wait.

5) Once the broth is boiling, season it to your preference with salt, sugar and black sauce.  This is done earlier so that the minced beef can absorb the seasonings while cooking, saving time usually required for preparation.  If you have a few bay leaves to spare, you can add them in too.

6) Simmer on low flame, long enough for everything to soften and melt.  You may have to add top up the water a few times if your pot loses moisture faster than other equipment.

7) If cooked long enough, you'll be amazed how tasty this dish is and it serves as a great complement to your steamed rice or plain noodles.

 It tastes better than it looks, trust me.
Had it with rice. It kicks ass.