Place the lemongrass, garlic, fennel seed, ginger, shallot, ground pepper, garam masala, cayenne, five-spice powder, fish sauce and sugar in a big ceramic or glass bowl. Stir, then add in the chuck roast. Stir it all with your hands until every piece is coated. Cover and refrigerate for 30 minutes.
After 30 minutes, take the beef out of the fridge. Heat 1 tablespoon canola oil in a nonstick pan. Over medium-light heat, add the thin sliced onion and the diced jalapenos and saute for about four minutes. Then move the onion and pepper mixture to a deep heavy pot or dutch oven.
Add another tablespoon of oil to the pan. Working in batches, brown the beef. I usually do this in three batches. Each piece should be nicely browned on all sides; add more oil if needed. As the pieces brown, add them to the pot. Scrape all the little spice bits into the pot too. If any crust forms in the pan, deglaze it with a little stock or water and add that to the cooking pot too.
Then pour in the beef stock, water, tomato paste, and 2 tablespoons of soy sauce. Add the bay leaf and the star anise. Bring the liquid to a boil, reduce the heat to a gentle simmer, cover, and cook for about 90 minutes. Check occasionally.
After 90 minutes, add the sliced carrots, stir gently (see Kitchen Notes), cover again and cook about 30 minutes more.
Check the beef and the carrots. At this point, each should be very tender, and ready to serve.
Serve in a soup plate or shallow bowl, with baguette and butter, a leafy salad with a simple dressing and a crisp white wine. We had a muscadet that was just the thing—clean, crisp and refreshing. This also would be terrific with a dry cider over ice.