Gather all your dry spices: star anise, bay leaves, cinnamon stick, cardamom pod, coriander, black and white peppercorns, and five spice powder. Place these spices in a muslin bag or wrap them in cheesecloth, securing it tightly.

In a large slow cooker or a stockpot, add the beef stew meat, chopped onion, cubed daikon radish, smashed garlic, and sliced ginger. Pour in the oyster sauce, light soy sauce, dark soy sauce, Maggi sauce, and fish sauce.

Sprinkle the brown sugar over the ingredients, then cover with beef stock, ensuring the meat is submerged.

Carefully submerge the prepared spice bag into the liquid.

For the slow cooker method, cover and set to low for 8 hours or high for 4 hours. For stovetop, bring to a boil, then simmer uncovered for 3 to 4 hours.

Once cooking is complete, carefully remove the spice bag and discard it. Stir the stew thoroughly to mix all the flavors, then serve over rice or noodles, garnishing with fresh cilantro and scallions.