Vietnamese Beef Stew

Ingredients

• 2 stalks lemongrass, fresh (sub 2 tablespoons dried lemon grass)
• 2 lbs stewing beef, cut into 2-inch cubes (beef chuck fine)
• 2 red chilies, fresh, seeded and minced (we'll use dried whole)
• 2 teaspoons sugar
• 2 tablespoons gingerroot, grated fresh
• 2 teaspoons ground cinnamon
• 2 teaspoons curry powder
• 3 tablespoons fish sauce
• black pepper, freshly ground, to taste
• 2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 onion, minced (a big 'un)
• 6 garlic cloves, minced
• 1/4 cup tomato paste
• 4 star anise
• 2 carrots, cut into 1-inch chunks
• 2 potatoes, peeled and cut into 1-inch chunks
• 1 small daikon radish, peeled and cut into 1-inch chunks (2 medium turnips fine too)

Directions

1. 1

   If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.

2. 2

   In a bowl, combine the beef with the lemon grass, chiles, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes.

3. 3

   Heat 2 tablespoons of the oil in a large, heavy saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl.

4. 4

   Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1 ½ hours.

5. 5

   Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes.

6. 6

   Serve hot with French bread.