Bò Kho (Vietnamese Beef Stew)

2 pounds beef chuck cut into 1.5-inch cubes
2 tablespoons fish sauce
1 teaspoon brown sugar
1 1/2 teaspoons Chinese five-spice powder
2 tablespoons vegetable oil
1 large onion chopped
3 cloves garlic minced
1 tablespoon fresh ginger minced
3 cups beef broth
2 cups water
2 stalks lemongrass cut into 3-inch pieces and bruised with a knife or rolling pin
2 whole star anise
1 cinnamon stick
3 large carrots peeled and cut into 1-inch chunks
Fresh cilantro chopped for garnish
Salt and pepper to taste

Marinate the beef with fish sauce, brown sugar, and Chinese five-spice powder for 30 minutes.
In a large pot, heat oil over medium-high heat and brown the beef on all sides. Remove beef and set aside.
In the same pot, add onion, garlic, and ginger, cooking until softened, about 3 minutes.
Return the beef to the pot, add beef broth, water, bruised lemongrass, star anise, and cinnamon stick. Bring to a boil, then reduce heat to low and simmer for 2 hours.
Add carrots to the pot and continue to simmer for another 30 minutes, or until the beef is tender and the carrots are cooked through.
Season with salt and pepper to taste. Remove lemongrass, star anise, and cinnamon stick before serving.
Garnish with fresh cilantro and serve hot with crusty bread or over rice noodles.