Vietnamese Beef Stew Bo Kho Recipe

I’ve gotta admit, making this Vietnamese Beef Stew Bo Kho was totally epic cuz the tender beef along with lemongrass, cinnamon, star anise and all that crazy spice combo just turned an average day into one seriously unforgettable food adventure.

I think my Vietnamese Beef Stew Bo Kho is a hearty, protein-packed dish that uses tender beef chuck, chopped tomatoes, carrots, onion and garlic for nutrition. I love how fresh ginger and lemongrass, along with fish sauce and soy sauce, give it a rich, bold flavor i really enjoy.

Ingredients

This hearty stew couples balanced ingredients into a flavorful dish.

Each element adds a special touch that creates a warm, comforting taste.

• Beef Chuck: Rich protein maker that gives the stew its robust flavor and texture.
• Tomatoes: Provide natural sweetness and vitamins, adding a tangy twist to each bite.
• Lemongrass: Brings a citrusy burst and fresh aroma that really lifts the broth.
• Carrots: Packed with fiber and beta carotene making the dish healthier and vibrant.
• Garlic and Ginger: Boost flavor with a bit of spice and therapeutic benefits.
• Fish Sauce: Adds deep umami and saltiness, perfect for that authentic taste.
• Onion: Contributes mellow sweetness and depth that rounds out the overall flavor.

Ingredient Quantities

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, bruised and cut into pieces
• 2 medium tomatoes, chopped
• 3 carrots, peeled and cut into thick slices
• 1 cinnamon stick
• 2 star anise pods
• 1 bay leaf
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt and pepper to taste

How to Make this

1. Season the beef cubes with salt and pepper. Heat the vegetable oil in a heavy pot over medium-high heat and then sear the beef until it’s browned on all sides. Remove the beef from the pot and set it aside.

2. Lower the heat a bit and add the chopped onion, minced garlic, and grated ginger to the pot; cook them for about 2-3 minutes until they start to soften and smell yummy.

3. Toss in the bruised lemongrass pieces along with the cinnamon stick, star anise pods and bay leaf, letting the spices release their aroma for a minute or two.

4. Stir in the tomato paste and chopped tomatoes, mixing well and letting them cook down for about 2-3 minutes until the tomatoes soften.

5. Return the beef back to the pot and mix everything together so the beef gets well coated with the aromatic base.

6. Pour in the beef broth making sure it nearly covers the beef; bring the whole mixture to a boil over medium heat.

7. Add the fish sauce, soy sauce and a teaspoon of sugar. Give it a good stir and then reduce the heat to let it simmer gently.

8. Let the stew simmer for about
1.5 to 2 hours until the beef is tender and the flavors have melded together nicely, stirring occasionally.

9. In the last 30 minutes, add the thickly sliced carrots to the pot so they cook through without becoming too soft.

10. Once done, taste the stew and adjust seasoning with extra salt and pepper if needed. Remove the lemongrass, cinnamon stick, star anise pods and bay leaf before serving. Enjoy your Vietnamese Beef Stew Bo Kho!

Equipment Needed

1. Heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Microplane grater (for the ginger)
5. Measuring spoons and measuring cups
6. Wooden spoon for stirring
7. Tongs (for turning the beef cubes)
8. Ladle (for serving the stew)

FAQ

• Q: Can I use another cut of beef for making Bo Kho?
  A: Yeah, you can use a different cut but beef chuck is best since it holds up to slow cooking and gets nice and tender.
• Q: Do I have to use lemongrass?
  A: Lemongrass is pretty important for that authentic Vietnamese flavor. If you dont have it, you might try a little lemon zest, but it really isnt the same.
• Q: Can I substitute beef broth with water?
  A: You can but the stew wont pack as much flavor. I definitely recommend sticking with the broth if you want it rich and tasty.
• Q: How long do I need to let it cook for?
  A: It usually takes around 2 to 2.5 hours on low heat until the beef is super tender. Patience is key!
• Q: What should I serve with this dish?
  A: Bo Kho goes amazing with rice, crusty bread or even noodles. Its a hearty dish that works well however you serve it.

Vietnamese Beef Stew Bo Kho Recipe Substitutions and Variations

• Beef Chuck: If you cant find beef chuck you can use any other type of stew meat like brisket or even short ribs, just be aware they might need a longer cook time
• Lemongrass: If lemongrass is hard to come by, try using a mix of lemon and lime zest to give you that similar citrusy tang
• Fish Sauce: Not a fan of fish sauce? A splash of Worcestershire sauce or even a little extra soy sauce can work in its place
• Star Anise: In case you cant locate star anise, a tiny pinch of Chinese five spice is an okay substitute though it will alter the flavor slightly

Pro Tips

Pro Tip 1: Sear the beef in small batches so the meat browns nicely. Overcrowding the pot can make it steam instead of getting that tasty crust.

Pro Tip 2: Cook the garlic, ginger and onions at a medium heat. They can burn really fast so keep an eye on them to avoid a bitter taste.

Pro Tip 3: Let the spices simmer in the oil for a minute or two before adding anything else. This little step really brings out their flavor.

Pro Tip 4: Add the carrots in the last 30 minutes of cooking. They will stay firm and keep their flavor instead of turning mushy.

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Alright so here is how u can make the beef stew bo kho:

First up, season the beef cubes with salt and pepper. Heat up 2 tablespoons of vegetable oil in a heavy pot over medium high heat. When its really hot, add in the beef cubes in small batches so they get nice and brown on all sides. Once each batch is done, take the beef out and set it aside.

Next, turn down the heat a bit and put in your roughly chopped onion, minced garlic, and grated ginger. Let these cook for around 2 to 3 minutes until they start feeling soft and smelling super yummy. Toss in the bruised lemongrass pieces along with the cinnamon stick, the star anise pods and the bay leaf. Let the spices work their magic for a minute or two.

Then, stir in the tomato paste and chopped tomatoes. Mix them well and let the tomatoes break down for about 2 to 3 minutes until they soften. After that, return the beef back into the pot so everything gets nicely mixed together.

Now pour in the 4 cups of beef broth, ensuring it almost covers the beef. Bring the mixture to a boil over medium heat, then add 2 tablespoons of fish sauce, 1 tablespoon of soy sauce and a teaspoon of sugar. Stir it all up, then reduce the heat so the stew simmers gently.

Let the whole thing simmer for about 1.5 to 2 hours until the beef is tender and the flavors have mingled real good. Remember to give it a stir every now and then. In the last 30 minutes, add the thickly sliced carrots so they cook through without turning too soft.

Before serving, taste the stew and adjust the salt and pepper if it needs it. And dont forget to remove the lemongrass, the cinnamon stick, the star anise pods and the bay leaf. Enjoy your Vietnamese Beef Stew Bo Kho!