Step by step

Method

4 steps

1. 1

   Cut 1½–2 pounds beef chuck or stew meat into 1½-inch chunks and pat dry. Smash 3 garlic cloves, slice 1 onion, and cut 2–3 carrots into big coins. If you have lemongrass, bruise 1 stalk and cut into 3-inch pieces.

2. 2

   Mix a marinade paste: 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon five-spice (or a pinch each cinnamon + star anise powder), 1 teaspoon sugar, the garlic, and black pepper. Toss the beef and rest 15–20 minutes while you prep.

3. 3

   Heat 1–2 tablespoons oil in a heavy pot over medium-high. Brown the beef in batches 2–3 minutes per side until the edges take on color — don't crowd. Soften the onion 3–4 minutes in the same pot, then stir in 1–2 tablespoons tomato paste 1 minute until it darkens a shade.

4. 4

   Return beef, add carrots, lemongrass if using, and 3½–4 cups water or light beef stock so the meat is barely covered. Bring to a boil, skim foam, then simmer uncovered or lid ajar 60–90 minutes until the beef yields easily to a fork and the broth tastes savory-sweet with a warm spice note. Sauce should coat a spoon, not look watery — boil hard a few minutes at the end if needed. Serve with crusty bread or rice noodles, fresh herbs, and lime.