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1
In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf.
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2
Mix well with chopsticks to coat the beef evenly.
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3
Set aside to marinate for 30 minutes.
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4
In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking.
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5
Working in batches, add the beef and sear on all sides, then transfer to a plate.
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6
Each batch should take about 3 minutes.
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7
Reserve the lemongrass and bay leaf from the marinade and discard the rest.
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8
Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft.
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9
Add the tomato and salt and stir to combine.
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10
Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste.
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11
Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan.
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12
If it is, stir well and splash in some water.
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13
When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef.
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14
Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done).
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15
To test for doneness, press on a piece; it should yield but still feel firm.
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16
Add the carrots and return the stew to a simmer, adjusting the heat if needed.
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17
Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender.
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18
(This stew may be made up to 2 days in advance.
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19
Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
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20
Just before serving, do a final taste test.
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21
Add salt or a shot of fish sauce to intensify the overall flavor.
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22
Or, splash in a bit of water to lighten the sauce.
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23
Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise.
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24
Garnish with the Vietnamese coriander and serve.
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25
Holding each tomato half over a bowl or the sink, squeeze gently to release the seeds and gelatinous insides.
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26
For reluctant seeds, use a finger to loosen them.
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27
Then, with a swift shaking motion of the wrist, empty out the seeds.
