Lemongrass, garlic, five-spice, and ginger give this stew rich aromas and flavors.

Ingreadients:

• 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
• 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
• 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
• 2 teaspoons light or dark brown sugar
• 1 1/2 teaspoon five-spice powder
• 1/4 cup canola oil or other neutral oil (such as grapeseed), divided
• 1 cup chopped shallots or yellow onion
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 1 1/2 cups canned crushed tomatoes
• 2 whole star anise
• 1 fresh bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste
• 3 1/2 cups water
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1/4 cup coarsely chopped fresh cilantro, mint, or basil

Direction

1. Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.
2. Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
3. Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.
4. Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.
5. Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.
6. Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.