Vietnamese Beef Stew
Experience the rich, aromatic depth of Vietnamese cuisine with this flavorful Vietnamese Beef Stew, or "Bò Kho." Slow-simmered chunks of tender beef are infused with the warm spices of star anise and cinnamon, fragrant lemongrass, and a savory balance of fish sauce and coconut water. Perfectly cooked carrots and potatoes add a hearty, comforting touch, while a garnish of fresh cilantro and green onions brightens each bowl. This stew is irresistibly versatile—serve it with a crusty baguette for dipping, atop a bed of steamed rice, or alongside silky noodles. With its irresistible aroma and authentic flavors, this recipe is sure to become a family favorite for cozy meals or special occasions.
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Recipe Information
Ingredients
- 2 lbs Beef chuck or brisket
- 3 medium Carrots
- 2 medium Potatoes
- 6 cloves Garlic
- 3 medium Shallots
- 2 tablespoons Tomato paste
- 2 whole Lemongrass stalks
- 3 pods Star anise
- 1 piece Cinnamon stick
- 3 tablespoons Fish sauce
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Coconut water
- 2 cups Beef broth
- 2 tablespoons Vegetable oil
- 0.5 cup Fresh cilantro
- 0.5 cup Green onions
- optional for serving Baguette or rice
Instructions
Cut the beef into 1.5-inch chunks and set aside.
Peel and cut the carrots and potatoes into large chunks, about the same size as the beef pieces.
Peel and finely chop the garlic and shallots.
Bruise the lemongrass stalks by lightly smashing them with the back of a knife, then tie them into knots for easier removal later.
In a large mixing bowl, marinate the beef with 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1 teaspoon of black pepper, and half of the chopped garlic and shallots. Let it rest for at least 30 minutes or up to overnight in the fridge for deeper flavor.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining garlic and shallots and sauté until fragrant.
Add the marinated beef to the pot and sear lightly until browned on all sides.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing its flavor.
Add the lemongrass, star anise, cinnamon stick, and the rest of the sugar to the pot. Stir to combine.
Pour in the coconut water and beef broth, ensuring the beef is fully submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour.
After 1 hour, add the carrots and potatoes to the pot. Continue to simmer the stew for another 45-60 minutes, or until the beef and vegetables are tender.
Taste and adjust the seasoning with additional fish sauce, salt, or sugar as needed.
Once done, remove the lemongrass, star anise, and cinnamon stick from the pot.
Serve hot, garnished with chopped cilantro and green onions, alongside a warm baguette, noodles, or steamed rice.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1643 mg | 35% | |
*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.
