Vietnamese Tomato-y Beef Stew: Bo Kho

• about 2 lbs boneless beef chuck, trimmed of fat, and cut into 1-1/2-inch chunks
• 1 stalk lemongrass, loose leaves discarded, cut into 3-inch lengths, and bruised with the broad side of a cleaver or chef’s knife
• 3 T fish sauce
• 1 1/2 tsp Chinese five spice powder
• 2 1/2 T peeled and minced fresh ginger
• 1 1/2 tsp brown sugar
• 1 bay leaf
• 3 T canola oil
• 1 yellow onion, finely chopped
• 1 can (14 ounces) crushed tomatoes
• 1/2 tsp salt
• 2 star anise
• 3 c water (or coconut water – not coconut milk – if you have it)
• 1 lb carrots, peeled and cut into 1-inch chunks
• 1/4 c chopped Thai basil leaves (optional)
• rice noodles or rice or French bread to accompany the stew

In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well to coat the beef evenly. Set aside to marinate for 30 minutes.

In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat.  Add half the beef and sear on all sides, then transfer to a plate.  Do the same with the remaining beef, then put all of the beef cubes back in the pan.

Lower the heat to medium-low, add the onion, and cook gently, stirring until soft. Add the tomatoes, salt, star anise, and water;  stir to combine, then bring to a boil,  lower the heat to a simmer, cover, and cook for 1-1/4 hours, or until the beef is almost tender.

Add the carrots and return the stew to a simmer. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender.

Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Thai basil and serve with your choice of noodles, rice, or French bread.