Vietnamese Beef Stew

Instructions

1. Marinate the beef
   In a large bowl, toss the beef cubes with 2 tablespoons of fish sauce. Cover and refrigerate for at least 30 minutes, preferably 1 hour.
2. Sear the beef
   Heat the vegetable oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear the marinated beef on all sides until browned, about 2-3 minutes per batch. Transfer the seared beef to a plate.
3. Create the aromatic base
   In the same pot, reduce heat to medium and add the onions. Cook until softened, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the lemongrass, star anise, and cinnamon stick.
4. Build the stew
   Add the tomato paste and stir to coat the aromatics. Cook for 1-2 minutes until the tomato paste darkens slightly. Return the beef to the pot along with any accumulated juices. Pour in the beef broth, remaining fish sauce, and brown sugar. Bring to a boil, then reduce heat to a low simmer.
5. Slow cook
   Cover the pot and simmer for 1 hour and 45 minutes, stirring occasionally, until the beef is becoming tender. Add the carrots and continue cooking for another 30-45 minutes until both the beef and carrots are very tender.
6. Adjust seasonings
   Remove the lemongrass stalks, star anise pods, and cinnamon stick. Taste and adjust seasoning with additional fish sauce or brown sugar if needed. Add black pepper.
7. Serve
   Ladle the stew into bowls. Serve hot with a garnish of fresh Thai basil and cilantro leaves. Traditional accompaniments include crusty French bread (bánh mì) or steamed rice.