Vietnamese Lemongrass Beef Stew – Red Boat Fish Sauce

Ingredients

• 1 1/4lb beef chuck eye, cubed
• 1 lemongrass stalk, finely minced
• 2 garlic cloves, minced
• 2 tbsp Red Boat Fish Sauce
• 1 tsp paprika
• 2 tbsp brown sugar
• Dash of cloves
• 2 lemongrass stalks, cut into thirds
• 2 whole cloves, toasted
• 4 star anise, toasted
• 1 large onion, ½ sliced, ½ uncut
• 4oz shiitake mushrooms, sliced
• 2 tbsp tomato paste
• 2 cups of beef broth, plus more as needed
• 1 ¾-2 cups coconut water, plus more as needed
• 2 medium carrots, cut in chunks
• 3-inch knob of ginger, sliced in half, toasted
• 1-2 tsp Red Boat Fish Sauce
• 2 large russet potatoes, cubed
• 1/2 cup coconut milk
• Salt, to taste
• 2 tbsp butter
• 1 lemongrass stalk, crushed
• 2 garlic cloves