1

In a large bowl combine the beef, five spice, fish sauce, half the minced ginger and coconut sugar. Mix well to combine. Set aside for 30 minutes.

2

Prepare the lemongrass. Remove the tough outer pieces and finely chop one stalk and set aside. Remove the tough outer pieces on the remaining two stalks and then roughly chop and set aside in a small nut milk bag (or cheesecloth wrapped bundle).

3

Heat a large dutch oven over medium heat and add the coconut oil. Working in batches, remove the beef pieces leaving the marinade in the bowl and sear until browned on all sides, about two to three minutes per side. Remove and set aside on a plate.

4

Add the onion to the dutch oven and cook for one to two minutes and then add the tomato paste and cook, stirring occasionally until deep red, about five minutes.

5

Add the finely chopped lemongrass, remaining minced ginger and garlic and cook for one to two minutes, until fragrant.

6

Return the beef and any accumulated juices along with the remaining marinade from the bowl into the dutch oven. Pour in the broth and water along with the lemongrass bundle, star anise, cinnamon, tamari and salt. Stir to combine.

7

Bring to a simmer, reduce the heat and cover for one hour. Skim the fat from the top if you wish.

8

Add the carrots to the dutch oven and cook, uncovered for 45 minutes, or until the carrots are tender. Fish out the star anise, cinnamon and the lemongrass bundle.

9

Cook the noodles according to package directions.

10

Divide the noodles among bowls and ladle the beef stew on top. Garnish with Thai basil and green onion. Enjoy!