Spicy Beef Stew Bo Kho
Warm your soul with the rich, aromatic flavors of Spicy Beef Stew Bo Kho—a beloved Vietnamese classic that’s both hearty and irresistibly fragrant. This slow-simmered dish features tender chunks of beef, sweet carrots, and a deeply flavorful broth infused with star anise, cinnamon, and bold spices like paprika and chili flakes. Enhanced by hints of fish sauce, soy sauce, and caramelized tomato paste, this stew strikes the perfect balance of savory, sweet, and spicy. Serve it with a crusty French baguette for dipping or over a bed of fluffy rice to soak up every last drop of the flavorful broth. Perfect for a cozy meal, this Vietnamese beef stew is an impressive and satisfying dish that will transport your taste buds to Southeast Asia.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat (chuck or brisket)
- 3 medium Carrots
- 1 large Yellow onion
- 4 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Tomato paste
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 1 tablespoon Paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Chili flakes
- 4 cups Beef broth
- 2 cups Water
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Thai basil or cilantro leaves (optional, for garnish)
- 1 loaf or cup French baguette or rice (for serving)
Instructions
Cut the beef into large chunks (about 1.5 inches) and set aside.
Peel and slice the carrots into large pieces. Thinly slice the onion, and mince the garlic and ginger.
In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
Add the beef chunks in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add the onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
Stir in the tomato paste, fish sauce, soy sauce, and brown sugar. Cook for another minute to caramelize slightly.
Add the star anise, cinnamon stick, paprika, coriander, and chili flakes. Stir to combine and toast the spices for 1 minute.
Return the beef to the pot. Add the beef broth and water, ensuring the liquid covers the meat. Bring to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 60 minutes.
Add the sliced carrots to the pot and continue simmering for another 30-45 minutes, or until the beef and carrots are tender.
Taste the stew and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with Thai basil or cilantro leaves if desired. Pair with baguette, rice, or noodles.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
