Spicy Beef Stew

Cut the stewing beef into 2-inch cubes, removing excess fat. Set aside.

Slice the onions into thick wedges. Roughly chop the lemongrass stalk and green onions, separating white and green parts.

Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef cubes on all sides until a golden crust forms, approximately 8-10 minutes total.

Remove the beef and set aside. Add the onion wedges to the pot and cook until softened, about 3-4 minutes, stirring occasionally.

Toast the star anise, cinnamon stick, and peppercorns in the pot for about 1 minute until fragrant, stirring constantly.

Stir in the chili powder and yellow bean sauce until well combined with the onions and spices, cooking for another minute.

Return the browned beef to the pot and add the lemongrass, white parts of the green onions, and sugar. Pour in the water until the beef is just covered.

Bring the stew to a boil over high heat, then reduce heat to low and cover. Simmer gently for 60-75 minutes until the beef is very tender, stirring occasionally.

Taste and adjust seasoning with additional yellow bean sauce or chili powder as desired. Remove and discard the whole spices (star anise, cinnamon, peppercorns) and lemongrass.

Stir in the green parts of the green onions just before serving to add fresh color and flavor.

Serve the stew hot in bowls, ladling the meat and broth together. Accompany with steamed rice.