A working reconstruction of Vietnamese-inspired beef stew with soft carrots, lemongrass and warm spices. The carrots are confirmed from my cooking discussion; the quantities and full method here are suggested, not a verified record of the original cook.
Pat the beef dry. Heat the oil in a heavy pot and brown the beef in batches, then lift it onto a plate.
Lower the heat and soften the onion for about 5 minutes. Add garlic, ginger and bruised lemongrass and stir for 1 minute.
Stir in the tomato paste, coriander and five-spice for 1 minute. Return the beef and its juices, then add star anise, cinnamon, fish sauce and stock. Add enough water to just cover the beef.
Bring to a gentle simmer, cover and cook continuously for roughly 2–3 hours, stirring occasionally and topping up with hot water as needed. Go by tenderness rather than the clock: the beef should yield easily to a fork.
When the beef is nearly tender, add the carrot chunks and simmer for another 25–40 minutes, until the carrots are soft and the beef is tender.
Remove the lemongrass, star anise and cinnamon. Adjust fish sauce to taste; simmer uncovered briefly if the broth needs reducing. Serve with coriander and lime, alongside rice or bread if you like.