Bo Kho - Vietnamese Beef Stew
A rich Vietnamese beef stew with lemongrass, star anise, carrots, and potatoes, slow-cooked until tender
Cooking Method
- •Slow Cook
Equipment Needed
- •Dutch Oven
Ingredients
- •2 pound beef shank or beef chuck roast, cut into 1” pieces(907.2 g)
- •1 tablespoon Soy Sauce(14.8 ml)
- •1 tablespoon oyster sauce(14.8 ml)
- •1 tablespoon Fish Sauce(14.8 ml)
- •½ teaspoon Black Pepper(1 ½ g)
- •1 teaspoon five spice seasoning(3 g)
- •3 tablespoon neutral cooking oil(44 ⅜ ml)
- •1 teaspoon Salt(3 g)
- • 3-4 garlic cloves, minced
- •1 tablespoon annatto seeds(9 g)
- • 2” nub ginger, cut into slices
- •5 lemongrass, pounded
- •1 cinnamon stick
- •4 star anise
- •1 cup young coconut juice, fresh preferred(236.6 ml)
- •4 tablespoon Tomato Paste(36 g)
- •4 medium carrots, cut into 1” chunks
- •6 cup beef broth(1.42 L)
- •1 bay leaf
- •3 medium potatoes, peeled and cut into 1” cubes
- •1 tablespoon rock sugar(9 g)
How to make Bo Kho - Vietnamese Beef Stew
- 1
In a large bowl, combine cubed beef, soy sauce, oyster sauce and five spice seasoning and mix well.
- 2
Place in the refrigerator and marinate for at least 4 hours, overnight preferred.
- 3
In a large pot, 6 qt, heat oil to low-medium heat and add annatto seeds.
- 4
Stir for about 3 minutes until the oil turns bright red and remove the annatto seeds.
- 5
Turn up the heat to medium-high and add marinated beef to the pot and brown the beef to create a slight crust.
- 6
Add all the remaining stew ingredients except for the carrots and potatoes.
- 7
Combine well and simmer on low for 1 ½ hours covered
- 8
Remove the lid and add carrots and simmer for 10 minutes.
- 9
Add potatoes and simmer for another 7-10 minutes.
- 10
Serve with rice, rice noodle or Vietnamese baguette.
Nutritional Information
Per Serving
Total (6 servings)
Nutritional values are estimates based on the provided ingredients and serving size. Actual values may vary based on specific brands and preparation methods.
These ingredients use AI-estimated values. Click to enter verified data from food labels or USDA database for more accurate results.