Serves 4 to 6 as a main course

2 1/3 pounds boneless beef chuck, well trimmed (about 2 pounds after trimming) and cut into 1 1/2-inch chunks
1 bay leaf
3 tablespoons canola or other nuetral oil
1 1/2 teaspoons brown sugar
1 hefty stalk lemongrass, loose leaves discarded, cut into 3-inch lengths, and bruised with the broad side of a cleaver or chef’s knife
1 yellow onion, finely chopped
2 cups peeled, seeded, and chopped fresh tomato or 1 can (14 oz.) crushed tomato Generous 1/2 teaspoon salt
2 stars anise (16 robust points total)
3 tablespoons fish sauce
3 cups water
1 1/2 teaspoons Chinese five-spice powder
1 pound carrots, peeled and cut into 1-inch chunks
2 1/2 tablespoons peeled and minced ginger
1/4 cup chopped fresh Vietnamese coriander or Thai basil leaves