Ingredients

• 2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
• 1 stalk lemongrass, cut into 2 inch pieces and bruised
• 3 tablespoons fish sauce
• 1 1/2 teaspoons Chinese five spice powder
• 1 1/2 teaspoons brown sugar
• 2 1/2 tablespoons minced ginger
• 1 bay leaf
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
• 1/2 teaspoon salt
• 1 lb carrot, peeled,cut into 1 inch chunks
• 2 star anise
• 3 cups water
• Thai basil (optional)
• cilantro (optional)

Instructions

1. Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.

2. Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.

3. Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.

4. If sauce is too thick, add a bit of water.

5. Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.

6. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.

7. Add carrots and simmer for another 45 minutes until beef and carrots are tender.

8. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.

9. Taste great with steam rice or French bread.