In a large bowl combine the beef chuck, crushed peppercorns, soy sauce, white vinegar, bay leaves, lemon, and tomato sauce. Toss to coat and let the mixture marinate for at least 30 minutes.

Transfer the marinated beef and any remaining marinade into a cooking pot. Add the water and bring the mixture to a boil over medium-high heat.

Stir in the Knorr beef cube, reduce the heat to low, cover the pot, and simmer for about 40 minutes.

Turn the beef pieces, add the tomato paste, and continue cooking on low until the meat is fork-tender. When tender, remove from heat and set aside.

Heat the cooking oil in a skillet over medium-high heat. Fry the potato pieces until golden and browned on both sides; transfer them to a clean plate. Fry the carrot pieces in the same way until lightly browned, then remove and set aside.

Leave about 3 tablespoons of the frying oil in the pan. Add the chopped onion and garlic and sauté until the onion becomes soft and translucent.

Pour in some of the beef stew liquid from the pot into the skillet and bring it to a gentle boil. Add the cooked beef and heat together for about 2 minutes to combine flavors.

Stir in the butter and allow it to melt, then continue simmering until the sauce thickens and reduces by roughly half.

Remove the beef from the pan and slice into serving portions. Arrange the sliced beef with the fried potatoes and carrots on a serving platter, and spoon the remaining sauce over the top.

Serve the Beef Asado hot with steamed rice.