Instructions: Cut beef into 1 inch cubes and set aside.

Peel and finely chop onions and garlic. Peel shallots, leave whole. Cut lemongrass into 2 inch sections, from bottom to about 6 inches from top. Cut off and discard straw-like top. Crush each section lightly with a mallet.

Heat 3 tablespoons oil in a non-stick frying pan over a medium-high heat. Add onions, garlic and shallots and stir-fry for 2 minutes. Add lemongrass and continue to fry, stirring, until onions are lightly browned. Turn off heat. Take shallots out of pan and set aside.

Heat remaining oil in a large, wide, preferably non-stick pan over high heat.

Quickly fry meat cubes, 7 or 8 pieces at a time, until brown on all sides.

Remove with a slotted spoon. Brown rest of meat.

Return all meat to large pan. Add 4 cups water and garlic mixture. Coarsely chop beans in yellow bean sauce (if not already crushed) and add beans and sauce to the pan. Also put in chili powder, star anise, cinnamon, peppercorns and sugar. Bring to a boil, then cover. Lower heat and simmer gently for 1 1/4 hours.

Add reserved shallots; cover again and simmer for another 15 minutes. Remove lid; increase heat to medium and cook for another 15-20 minutes or until sauce has thickened a little and meat is tender. Skim fat off top of stew before serving. Serve with steamed rice or crusty French bread if you like.

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