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Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. If you like, add some Worcester Sauce at this point for added flavour. Place meat in a large saucepan and add the onion that should have been chopped into large chunks. Chop the carrot into medallions and place this on the meat. Peel and then finely dice 1lb of the potatoes and place on top of the carrots. Fill the frying pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick. Simmer for a total of two hours, and then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Simmer for another two hours. Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.