Step 1: Gather all of the ingredients for the beef and marinade.

Step 2: In a large bowl, add brown sugar, garlic powder, onion powder, five spice, fish sauce, ponzu sauce, and Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce. Stir to combine. Set aside.  

Step 3:  Peel, chop, and measure the garlic, add to the bowl.

Step 4: Cut the roots off the lemongrass stalks.

Step 5: Peel off 3 layers until you get a flexible stalk.

Step 6: Cut the stalks into three sections, measure, and add to the bowl.

Step 7: Peel, dice, and measure the yellow onion. Add to the bowl.

Step 8: Peel and grate the ginger root on small grate holes.

Step 9: Measure the grated ginger root and add to the bowl. Let marinade sit at room temperature for 30 mins. While the marinade rests, freeze the beef for 30 mins to make it easier to cut.

Step 10: When 30 mins is up, measure and dice the beef then add to the bowl.

Step 11: Stir to combine, cover with Saran Wrap and refrigerate 2 hrs.

Step 2: While the meat rests, gather all of the ingredients for the stew.

Step 3: Add the Better Than Bouillon Reduced Sodium Roasted Beef Base, ponzu, and Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce to the water. Whisk and set aside.

Step 4: Measure the crushed tomatoes and set aside.

Step 5: Peel, chop, and measure the garlic. Set aside.

Step 6: Peel, dice, and measure shallots. Set aside.

Step 7: Remove the root end of the lemongrass stalks.

Step 8: Peel off 3 layers until you get a flexible stalk. Thinly slice the lemongrass.

Step 9: Measure the lemongrass then set aside.

Step 10: Cut the carrots into thick sticks, measure, then set aside.

Step 11: Lay down some cheesecloth. Add the bay leaves and star anise in the center.

Step 12: Pull up the edges and use twine to tie it into a satchel. Set aside.

Step 13: When the beef is done sitting at room temperature for 30 mins, preheat the oven to 325°F. Discard the lemongrass stalks from the marinade.

Step 14: Heat a 6Qt Enameled Cast Iron Dutch Oven with 2 tbsp sunflower oil over medium-high heat for 4 mins.

Step 15: Add the carrots and cook for 6 mins, stirring every 2 mins, until starting to brown.

Step 16: Add the shallots, garlic, and sliced lemongrass. Cook until fragrant and softened, about 2 mins.

Step 17: Add the wine and simmer until reduced, about 5 mins. Take off the heat.

Step 18: Add the crushed tomatoes, tomato paste, sea salt and ground pepper. Return to heat.

Step 19: Bring to a simmer then add the beef and marinade to the 6Qt Enameled Cast Iron Dutch Oven.

Step 20: Stir to combine and cook for 4 mins.

Step 21: Stir the water mixture and add to the Dutch oven.

Step 22: Add the satchel and stir into the stew.

Step 23: Turn up to medium-high heat and bring to a simmer. Cover and cook in the preheated oven for 2 hrs. Remove from the oven, give it a good stir and continue cooking 1 hr.

Step 24: Remove from the oven, and let rest at room temperature for 1 hr uncovered.

Step 25: Pour stew into a large tupperware container, cover and refrigerate 24 hrs.