Thai Beef Stew With Lemongrass and Noodles

Name: Thai Beef Stew With Lemongrass and Noodles
Ingredients: 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced; 4 garlic cloves, chopped; 4 makrut lime leaves, chopped; 2 tablespoons chopped peeled ginger; 2 red Thai chiles, with seeds, sliced; 3 pounds boneless beef chuck, cut into 2 pieces; Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 2 whole star anise pods; 1 cinnamon stick; 1/2 cup reduced-sodium soy sauce; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1/4 cup (packed) light brown sugar; 1 cup unsweetened coconut flakes; 4 medium shallots, quartered; 1 pound carrots, peeled, cut into 2 lengths, halved if large; 4 scallions, cut into 1 lengths, plus more for serving; 8 ounces wide rice noodles; Lime wedges (for serving)