Charles Phans Lemongrass Beef Stew

Ingredients

• 3 pounds boneless beef short ribs, cut into 1 1/2-inch cubes
• 4 tablespoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups diced yellow onion
• 2 teaspoons minced garlic
• 1/4 cup finely minced lemongrass
• 3 tablespoons tomato paste
• 2 by 1-inch piece fresh ginger, peeled and smashed
• 2 whole star anise pods
• 1 or 2 Thai chiles, stemmed, plus 1 teaspoon minced, for garnish
• 6 cups beef stock
• 3 carrots, peeled and cut into 2-inch lengths
• 8 ounces daikon radish, peeled and cut into 1-inch lengths
• About 2 tablespoons fish sauce
• 1/4 cup finely sliced fresh Thai basil, for garnish

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