Vietnamese Beef Stew (Bo' Kho) Recipe

4 servings

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 Tbsp fish sauce
1 1/2 tsp VE Chinese Five Spice
1 1/2 tsp brown sugar
2 1/2 Tbsp minced ginger
1 bay leaf
3 Tbsp vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 tsp VE Sea Salt
1 lb carrots, peeled, cut into 1 inch chunks
2 VE Star Anise
3 cups water
Thai basil (optional)
cilantro (optional)

1. Mix first 6 ingredients together and allow meat to marinate for 30 minutes.
2. Heat oil in large pot over high heat. Add beef mixture; sear the beef quickly then remove. Set aside and remove lemongrass and bay leaf saving them for later use.
3. Reduce heat to medium, cook onions till translucent for about 5 minutes. Stir in tomatoes; cover and cook for about 15 minutes, stirring occasionally.
4. Return the beef, lemongrass, bay leaf and star anise to the pot; cook uncovered for 5 minutes then add water if sauce is too thick.
5. Bring to a boil then reduce heat and allow to simmer for 1 hour and 15 minutes.
6. Add carrots and continue to simmer for another 45 minutes, or until beef and carrots are tender.
7. Remove bay leaf, lemongrass and VE Star Anise. To each serving dish add a little cilantro and Thai basil.
8. Serve with steamed rice.

Note: You can get Thai Basil at Asian stores or natural food stores