Vietnamese Beef Stew (Bò Kho)
A hearty beef and veggie stew brimming with Vietnamese flavors and perfect for a cold, winter night.
Servings Prep Time
8-10 30minutes
Cook Time
2hours
Servings Prep Time
8-10 30minutes
Cook Time
2hours
Ingredients
Marinade
Stew
For Serving
Instructions
  1. Toss beef chunks with all marinade ingredients, coating evenly. Set aside to marinate for at least 30 minutes.
  2. Heat oil in a large dutch oven over high heat. Working in batches, brown beef on all sides. Transfer beef to a separate bowl and set aside.
  3. Lower heat to medium, and add onions. Cook until soft and translucent, while scraping up browned bits from pan.
  4. Stir tomato paste into onions, and continue cooking for 5 minutes.
  5. Stir in five-spice powder, pepper, garlic, lemongrass, and star anise. Let cook about 5 more minutes, until spices become fragrant and toasted.
  6. Return beef and collected juices to pot, and add coconut water and water. Stir well, bring to a boil, cover and reduce to a simmer for an hour.
  7. Add potatoes and carrots, return to a simmer, and cook uncovered for 30 minutes.
  8. Remove lemongrass and star anise before serving. Garnish with basil and cilantro, and serve with a nice crusty bread such as a baguette.