Vietnamese Beef Stew (Bò Kho)

Cut the beef into large cubes. Slice the onion into half-moons, cut the carrots into thick rounds, and finely mince the garlic and ginger.

Heat oil in a deep pot. Sear the beef until lightly browned, then transfer to a plate.

In the same pot, sauté the onion, garlic, and ginger until fragrant. Stir in the tomato paste and cook for about another minute.

Return the meat to the pot. Pour in the fish sauce, soy sauce, broth, and water. Add the star anise, cinnamon stick, salt, and pepper.

Bring to a boil, then reduce the heat to low and simmer covered for about 1.5 hours.

Add the carrots and continue to simmer for another 30–40 minutes until the meat is fork-tender and the carrots are fully cooked.