In a deep pot melt butter or ghee over medium high heat, add mastic and stir until mastic pieces are melted.
Add meat cubes and brown all over.
Add the bay leaves, sugar, black pepper and cardamom, stir to combine.
Add onion, garlic, tomato, celery and carrots. Mix everything well together.
Pour in hot boiling water to cover. Remove any foam rising at the surface.
Bring the pot to a boil, reduce heat. Cover the pot loosely and let simmer until done.
Set aside to cool down a bit, remove vegetables and bay leaves with a slotted spoon. Discard if you wish to or season the vegetables and eat.
Take the beef cubes out in a plate, cover and set aside.
Pour the broth through a sieve to strain and set aside as well.