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Heat a large pot or Dutch oven on the stove on medium heat.
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Add the canola oil, and let it come up to temperature.
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Season the beef with salt and cracked black pepper, then add the beef to the pot, being careful not to crowd the beef pieces.
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Work in batches if you have to.
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Brown and caramelize each side of the beef cubes.
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Remove seared beef to a plate and finish searing the rest (if cooking in batches).
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Once all of the beef is browned, with the beef in the pot, add the onions and give a good stir.
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The onions will release some moisture which will allow you to scrape any of the fond from the bottom of the pot.
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Once the onions have sweated down a bit, and are translucent, toss in the garlic, star anise, chili flakes, and cinnamon.
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Give that a good stir and cook for a few minutes to release the awesome aroma.
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Seriously, take in that aroma.
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Next add the brown sugar, and give this a good stir.
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It should dissolve rather quickly.
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Next, add in the fish sauce, and again another stir.
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This is when my kids asked, Whats that smell?.
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They should be accustomed to that smell by now, trust me.
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OK, now it is time to add in the beef stock.
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Pour it in, stir, and let it come to a boil, then reduce the heat to low, cover, and cook for about 1 1/2 hours total.
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After about 1 hour of cooking the beef stew, add the carrots and give another stir.
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Taste the broth and season with salt and pepper at that time.
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It should be sweet, aromatic, and Asian-flavor infused.
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During this time, make the mashed potatoes.
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Into another large pot, add cold water.
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Peel your potatoes, cut them into cubes, and place them in the water making sure the water covers the potatoes.
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Bring to a boil, then reduce the heat, and cook until the potatoes are fork-tender.
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This will take 10-20 minutes depending on the size of your potato cubes.
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Drain the potatoes, return them to the pot, and cook them again on medium-low heat to remove any excess water.
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Then you can either mash them in the pot, or run them through a ricer.
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Regardless, once they are mashed, add the butter and milk, and season with salt.
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Taste, and season or adjust to your liking.
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Set them aside until you are ready to use them.
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When the beef is about fall apart tender, and the carrots are tender, it is then time to serve.
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To a plate, spread out some of the mashed potatoes, then ladle on the Asian style beef stew.
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Make sure you get plenty of carrots and beef, and pick out any of the star anise and cinnamon as you will not want to eat those!
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This might look like a standard beef stew, but trust me, it is way more than that.
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The flavor profile is similar to a Vietnamese pho, but in the comfort of a beef stew.
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Trust me on this one.
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It is pretty darn delicious.
