Prepare the lemongrass by removing the tougher outer leaves. Top and tail the lemongrass then finely chop in the tender inner stalk. Some people like to bash the stalk with the side of a knife to soften… feel free to take your aggression out this way.
Add the lemongrass, garlic, sugar, Chinese Five Spice, soy sauce, fish sauce, salt and pepper to the beef. Stir to combine, cover and marinate for one hour.
Preheat the oven to 160C (325F). Heat the vegetable oil in a large lidded casserole dish (Dutch Oven). Sear the beef, in batches, over medium high heat until nicely browned.
Remove and discard the cinnamon stick, star anise and kaffir lime leaves. Stir in one tablespoon of cornflour diluted in cold water and simmer for a couple of minutes on the hob if you wish to thicken the stew further.
Add some chopped basil leaves, check the seasoning and add salt and pepper, if needed. Serve with a crusty French baguette or over rice with a glass of [ yellow tail ] Shiraz!