Vietnamese Bò Kho (Lemongrass Beef Stew)

Cut the beef into 3-4 cm (1.2-1.6 inch) cubes. In a large bowl, mix the beef with 2 tbsp fish sauce, 1 tbsp sugar, 1 tsp salt, and 1 tsp pepper. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Meanwhile, bruise the lemongrass stalks, peel and slice the ginger and garlic, and chop the onions and carrots into larger pieces.

Heat 3 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Sauté the star anise and cinnamon sticks for 1 minute until fragrant. Add the onions, ginger, garlic, and bruised lemongrass, then sauté for 5-7 minutes until the onions soften. Remove the whole spices and lemongrass if you prefer not to have them in the final dish.

Add the marinated beef to the pot and brown it on all sides for about 8-10 minutes. Stir in the tomato paste, remaining 2 tbsp fish sauce, and 1 tbsp sugar. Pour in the coconut water or beef broth, ensuring the beef is covered. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is almost tender.

Add the carrots to the stew and cook for another 30-45 minutes, or until the carrots are tender and the beef is completely fall-apart tender. Taste and adjust seasoning with more salt, pepper, or fish sauce if needed. Serve hot with fresh baguette, rice noodles, or rice. Garnish generously with fresh cilantro, Thai basil, and serve with lime wedges and sliced chili.