Vietnamese Beef Stew with Star Anise and Lemon Grass (Bò Kho)

177milkstreet.com

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2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

1 LARGE YELLOW ONION, HALVED AND THINLY SLICED

3 OUNCES FRESH GINGER, UNPEELED, SLICED

8 MEDIUM GARLIC CLOVES, FINELY GRATED

2 TABLESPOONS TOMATO PASTE

2 TABLESPOONS CHILI-GARLIC SAUCE, DIVIDED, PLUS MORE IF NEEDED

4 STALKS FRESH LEMON GRASS, TRIMMED TO THE BOTTOM 6 INCHES, DRY OUTER LAYERS DISCARDED, BRUISED

6 STAR ANISE PODS

1 CINNAMON STICK

3 POUNDS BONELESS BEEF CHUCK ROAST, TRIMMED AND CUT INTO 1½-INCH CHUNKS

4 CUPS OR ONE 33-FLUID OUNCE CONTAINER UNSWEETENED COCONUT WATER (SEE HEADNOTE)

2 CUPS LOW-SODIUM BEEF BROTH

4 MEDIUM CARROTS, PEELED, HALVED LENGTHWISE AND CUT ON THE DIAGONAL INTO 1-INCH PIECES

2 TABLESPOONS FISH SAUCE

2 TABLESPOONS LIME JUICE, PLUS LIME WEDGES TO SERVE

THINLY SLICED WHITE ONION, TO SERVE

FRESH CILANTRO AND/OR BASIL, TO SERVE

Directions at 177milkstreet.com

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