Using paper towels, pat-dry the stew meat.
Heat 1 tablespoon of oil in a large (12-inch) heavy bottom pan (I used my cast iron skillet) over medium heat. When the oil is sizzling hot, add 1/3 of the meat and cook 3-4 minutes on each side. Place it on a plate.
Continue the same process for the rest of the meat using the other 2 tablespoons of oil.
When all the meat is partially cooked, cover it with aluminum foil while you are working on the curry. Do not wash the pan.
In the bowl of a food processor, place 1/2-cup cilantro leaves, bashed lemon grass, garlic, green pepper, and ginger. Process until it turns into a paste.
Transfer the curry paste into the now-empty pan and cook, stirring continuously, over medium heat, for 5 -7 minutes.
Place the meat (with all of its juices), curry, rice wine vinegar, fish sauce, brown sugar, coconut milk, the roughly chopped (2nd) lemon grass, and star anise in the bowl of your slow cooker. Mix until they are all combined.
Cook in low heat setting for 7 to 8 hours.
When ready to serve, sprinkle each portion with chopped cilantro and freshly squeezed lime juice.