Vietnamese Beef Stew with Star Anise

2  lb.		boneless chuck roast
3  ounces		lemongrass
3  tablespoons		fish sauce
2  tablespoons		brown sugar
1-1/2  teaspoons		Chinese 5 spice powder
1  cup		shallots, chopped
3  tablespoons		ginger, minced
1  tablespoon		garlic, minced
1-1/2  cups		crushed tomato
2		star anices
1		bay leaf
1/2  teaspoon		salt
5  cups		water
1  lb.		carrots, chopped
1/2  cup		cilantro

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Cut beef into 1 inch cubes. Mix with fish sauce, brown sugar, lemongrass and 5 spice powder. Marinate for at least 30 minutes

Heat 2 T oil over medium high heat in a large Dutch oven. Add 1/2 beef and sautee until brown all over, removing cooked beef to a plate. Add 1 T oil and repeat with the remaining beef, removing from pan when cooked.

Add remaining T oil and shallots. Cook stirring until they begin to soften. Add garlic and ginger and stir until fragrant. Stir in tomatoes, star anise, bay leaf and salt. Cook until reduced and slightly thickened about 12-15 minutes.

Add beef and juices back. Cook until the tomatoes a pasty and stick to beef, about 5 minutes. Add water, bring to a boil and reduce to a simmer. Cook 1 to 1 1/2 hours.

Skim fat off top of stew. Add carrots, bring a a boil, then reduce heat. Cook until the carrots are tender. Remove from heat and stir in the cilantro.