Bò Kho Vietnamese Beef Stew

Ingredients

• 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-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 1/2 teaspoon five-spice powder
• 1/4 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 1/2 cups canned crushed tomatoes
• 2 whole star anise
• 1 fresh bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste
• 3 1/2 cups water
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1/4 cup coarsely chopped fresh cilantro, mint, or basil

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