Vietnamese beef stew

Ingredients

2 to 2¼ pounds well-trimmed boneless beef chuck, cut into 1½-inch chunks

2 stalks lemongrass, loose leaves discarded, cut into 3-inch lengths and bruised with the broad side of a cleaver or chef's knife
3 tablespoons fish sauce
2 large cloves garlic, minced
2½ to 3 tablespoons peeled and minced fresh ginger
1½ teaspoons Chinese five-spice powder
1½ teaspoons packed light or dark brown sugar
1 bay leaf
3 tablespoons canola or other neutral oil
1 yellow onion or 8 ounces shallot, finely chopped
1 can (14 ounces) crushed tomato in purée (1½ cups)
½ teaspoon salt
2 whole star anise
About 3½ cups water
1 pound carrots, peeled and cut into 1-inch chunks
¼ cup coarsely chopped fresh Vietnamese coriander or Thai basil

 

1. In a bowl, combine beef, lemongrass, fish sauce, garlic, ginger, five-spice powder, brown sugar and bay leaf. Mix well to evenly coat. Set aside to marinate 30 minutes.
2. In a heavy-bottomed casserole, heat oil over high heat until hot but not smoking. Working in batches, sear beef on all sides, and  transfer to a plate. Each batch should take about 3 minute’s total. Reserve lemongrass, bay leaf and leftover marinade.
3. Lower heat to medium-low, add onions and cook gently, stirring, until fragrant and soft, 4-5 minutes. Add tomatoes and salt. Cover and cook until mixture is fragrant and has reduced to a rough paste, 12-14 minutes. Check occasionally to make sure tomato is not sticking to bottom of pan. If it is, stir well and splash in some water.
4. When a paste has formed, add beef, reserved marinade ingredients and star anise. Give a big stir, then cook, uncovered, to meld flavours, about 5 minutes. Add water, bring to a boil, then cover and lower heat. Simmer until beef is chewy-tender (close to being done), about 1¼ hours. Press on a piece; it should yield but still feel firm.
5. Add carrots and return to simmer, adjusting heat if needed. Cook, uncovered, until carrots and beef are tender, about 30 minutes. (Everything up to this point can be done up to 2 days in advance, then cooled, covered and refrigerated. Bring to a simmer before continuing.)
6. Remove and discard lemongrass, bay leaf and star anise. Transfer to a serving dish and garnish with herbs.