Asian Beef with Basil

Ingredients

• 0.1 teaspoon five-spice powder chinese
• 0.5 cup torn basil leaves 
• 5 cups beef broth 
• 3.5 pounds beef chuck cut into 1 1/2-inch cubes
• 4  carrots cut into 2-inch lengths
• 1  long chile fresh red thinly sliced
• 0.3 teaspoon pepper red crushed
• 1 tablespoon ginger fresh minced
• 2  garlic cloves minced
• 3  garlic cloves chopped
• 1 teaspoon kosher salt 
• 6 servings kosher salt 
• 1  lemongrass stalk whole smashed cut into 3-inch lengths and lightly
• 3  lemongrass stalks chopped
• 1 medium onion cut into 1/2-inch pieces
• 1 medium thick rice noodles cooked for serving
• 2 tablespoons soya sauce 
• 3  star anise pods 
• 1 teaspoon sugar 
• 2 tablespoons tomato paste 
• 2 tablespoons vegetable oil 
• 2.5 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• slotted spoon

Directions

1. In a mini food processor, mince the garlic with the lemongrass.
2. Add the soy sauce, oil, salt, sugar and five-spice powder and pulse to combine. In a large bowl, toss the beef with the marinade to coat thoroughly.
3. Let marinate at room temperature for 30 minutes.
4. In an enameled cast-iron casserole, heat 1 tablespoon of the oil over moderate heat.
5. Add half of the meat; cook until lightly browned.
6. Transfer to a bowl. Repeat with 1 tablespoon of the oil and the remaining meat.
7. Add the remaining 1/2 tablespoon of oil to the casserole along with the onion, garlic, ginger and crushed red pepper.
8. Add 1 tablespoon of water, cover and cook over low heat, stirring occasionally, until the aromatics are softened, about 5 minutes.
9. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute.
10. Add the broth and bring to a boil, scraping up any browned bits.
11. Return the meat to the casserole.
12. Add the carrots, star anise and lemongrass. Simmer over low heat, stirring occasionally, until the meat is tender, 1 hour and 45 minutes. Using a slotted spoon, transfer the beef to a bowl. Boil the sauce over high heat until reduced to 4 cups, 3 minutes. Discard the star anise and lemongrass. Return the beef to the casserole. Season the stew with salt and serve over noodles.
13. Garnish with the basil and red chile.