Vietnamese Beef Stew (Bo' Kho)

• boneless beef , cut into 1.5 inch cube
• 1 stalk lemongrass , cut into pieces and bruised
• 3 tablespoons fish sauce
• 1 1/2 teaspoons Chinese five spice powder
• 1 1/2 teaspoons brown sugar
• 2 1/2 tablespoons minced ginger
• 1 bay leaf
• 3 tablespoons vegetable oil
• 1 medium onion , chopped
• 1 can crushed tomatoes
• 1/2 teaspoon salt
• 1 kilo carrot , peeled,cut into 1cm chunks
• 2 star anise
• 3 cups water
• Thai basil (optional)
• cilantro (optional)

Directions:

1. 1
   Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
2. 2
   Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
3. 3
   Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
4. 4
   If sauce is too thick, add a bit of water.
5. 5
   Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
6. 6
   Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
7. 7
   Add carrots and simmer for another 45 minutes until beef and carrots are tender.
8. 8
   Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
9. 9
   Serve with Jasmine rice