Instant Pot Viet Beef Stew with Star Anise and Lemongrass

foodandwine.com

Yee-Fan

2 pounds trimmed boneless beef chuck, cut into 1 ½-inch chunks

3 tablespoons fish sauce, plus more as needed

2 teaspoons light or dark brown sugar

1 ½ teaspoons five-spice powder

3 tablespoons canola or other neutral oil, plus more as needed

1 cup chopped shallot or yellow onion

3 tablespoons peeled and finely chopped fresh ginger

2 large garlic cloves, finely chopped (about 1 tablespoon)

1 ½ cups canned crushed tomatoes or 2 cups chopped peeled tomatoes

2 large or 3 medium lemongrass stalks, trimmed, cut into 3-inch lengths, and bruised with a meat mallet or heavy saucepan

2 whole star anise

1 bay leaf

½ teaspoon fine sea salt, plus more as needed

2 ½ cups water, plus more as needed

1 pound carrots, peeled and cut into 1-inch chunks

¼ cup coarsely chopped fresh cilantro, mint, or basil

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