Bò Kho (Vietnamese Beef Stew)

This stew develops even more fabulous flavor when made one or two days ahead. Store it, covered, in the refrigerator.
Pour a spicy, light-bodied red, like Feudo di Santa Tresa Frappato.

1 (2-pound) boneless chuck roast, trimmed and cut into 1 ½-inch chunks

3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan

3 tablespoons fish sauce (such as Three Crabs), plus more to taste

2 teaspoons light or dark brown sugar

1 ½ teaspoon five-spice powder

¼ cup canola oil or other neutral oil (such as grapeseed), divided

1 cup chopped shallots or yellow onion

3 tablespoons minced peeled fresh ginger

1 tablespoon finely chopped garlic

1 ½ cups canned crushed tomatoes

2 whole star anise

1 fresh bay leaf

½ teaspoon fine sea salt, plus more to taste

3 ½ cups water

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

¼ cup coarsely chopped fresh cilantro, mint, or basil

Directions at foodandwine.com

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