Directions:

1. Preheat oven to 375°F.
2. In a 5-quart casserole pan over high heat, cook bacon until crisp.  Remove with a slotted spoon and drain on paper towels.
3. Season beef cheeks with salt and pepper and sear in bacon fat, 2-3 minutes on each side, or until golden brown.  If using beef chuck, cut into 2-inch pieces prior to searing.
4. Remove beef from pan.
5. Add the garlic, carrots, celery, onions, parsley, and ginger to the remaining bacon fat, and cook for 2-3 minutes.
6. Add meat back to pan with vegetables.
7. Add lemongrass, orange zest, tomatoes, brown sugar, tomato paste, red wine, and beef stock.  Meat should be completely covered with liquid.
8. Bring stew to a simmer, cover, and cook in preheated oven for 3 ½ to 4 hours, or until meat is tender.
9. Carefully remove the beef from the stew.
10. With a strainer on top of a bowl, strain the vegetables out of the liquid, and return the braising liquid to the pan. 
11. Add the beef cheeks, bacon, asparagus, and cherry tomatoes back into the braising liquid, and cook on low for 5 minutes, or until the ingredients are heated throughout.
12. Garnish the stew with chives, and serve family style – right out of the casserole dish!

Secrets of a Chef:

• Use the back of your knife to smash each lemongrass piece 4 or 5 times.  This will help the lemongrass to release more flavor.
• Serving this dish out of the heavy casserole dish will help it to stay hot while on the table.
• Ask your butcher about beef cheeks. They become deliciously tender when slow-cooked.