Ingredients
2 tbsp fish sauce
tbsp brown sugar
½ tsp ground black pepper
2 tsp Chinese five-spice powder
3 lb beef shoulder, or beef chuck, cut into 1½ to 2 inch cubes
2 tbsp vegetable oil
5½ oz red onions, thinly sliced
1½ cups tomatoes, fresh, quartered (no need to deseed)
2 tbsp ginger, fresh, grated
3 garlic cloves, minced
2 cinnamon sticks
4 star anise pods
2 green finger chilis, or any finger chilis of your choice, split in half lengthwise with stems attached
1½ lb carrots, cut into 2-inch cubes
3 tbsp lemongrass, tender centers or ends finely chopped & remaining green stalks tied into a ribbon
6 cups beef broth
salt and ground black pepper, to taste
¼ tsp cilantro leaves
2 cups steamed rice
Preparation
Combine all the ingredients for the marinade in a mixing bowl.
Add the beef cuts into the marinade and toss to combine. If needed, rub the marinade all over the beef.
Cover, then transfer to a chilled area, and allow to marinate for at least 3 hours, best if overnight.
In a dutch oven, heat up oil over medium heat. Add the beef cuts and sear until nicely browned on all sides. Set the beef aside.
Using the same dutch oven, add the onions and saute until translucent.
Add the chopped lemongrass, ginger, garlic, tomatoes, and chili. Saute briefly.
Return seared beef into the pot, then cover with beef broth.
Add the cinnamon, star anise, and lemongrass ribbon. Bring the stew to a simmer, leaving the lid ajar. Continue simmering for anywhere from 2 to 3 hours, until beef is tender and stew has been reduced to at least half.
Towards the last 15 minutes of cooking, add the carrots. Skim off any oils or impurities that float while simmering.
Discard the cinnamon sticks, lemongrass ribbon, and star anise pods. Season with salt and pepper to taste and adjust accordingly.
Once cooked, serve the entire pot with steamed rice and garnish with cilantro.
