Bold Bò Kho: Vietnamese Beef Stew
A rich and aromatic Vietnamese beef stew featuring tender beef simmered with lemongrass, ginger, star anise, and a hint of tomato, creating a deeply comforting and flavorful dish.
Ingredients
- 2 lb beef chuck cut into 1.5-inch cubes
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp annatto oil or paprika
- 3 stalks lemongrass minced
- 4 cloves garlic minced
- 1 inch ginger grated
- 1 large onion chopped
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 cups water
- 3 tbsp vegetable oil
- 1/2 cup carrots diced (optional)
- 1/4 cup cilantro chopped
- 1 lime wedges for serving
Instructions
- Marinate beef: In a large bowl, combine beef chuck with salt, pepper, sugar, fish sauce, annatto oil, minced lemongrass, garlic, and ginger. Mix well and marinate for at least 1 hour, or preferably overnight in the refrigerator.
- Sauté aromatics: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
- Brown beef: Add marinated beef to the pot and brown on all sides for about 8-10 minutes. Stir in tomato paste and cook for another 2 minutes.
- Simmer stew: Pour in beef broth and water. Add star anise pods and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is very tender. If using, add diced carrots during the last 30 minutes of cooking.
- Adjust seasoning: Taste and adjust seasoning as needed, adding more fish sauce, salt, or sugar if desired. Remove star anise and cinnamon stick before serving.
- Serve: Ladle Bò Kho into bowls. Garnish with fresh cilantro and serve hot with crusty bread (bánh mì), rice noodles, or jasmine rice, and a lime wedge.
Notes
For best results, marinate the beef overnight. Serve this authentic Bò Kho with crusty Vietnamese baguette (bánh mì), rice noodles, or steamed jasmine rice. You can add diced carrots or daikon radish during the last 30-45 minutes of simmering for added vegetables.