Beef Stew (Bò Kho)
This is a savory and comforting Vietnamese stew that both kids and adults love. The unique blend of spices gives a lot of depth to a classic dish.
Cooking Method
Instant Pot or Stovetop
Time
🕒🕒
Stovetop Recipe
Ingredients (4 Servings)
2 LB CHUCK ROAST, CUT IN LARGE BITE SIZES
2.5 CUPS WATER
3 CLOVES GARLIC, MINCED
3 STALKS LEMONGRASS, CUT IN THIRDS
3 LARGE CARROTS, CUT IN LARGE SLICES
1 WHITE ONION, SLICED
1 SHALLOT, MINCED
1 COCO RICO SODA
1 IN PIECE GINGER , SLICED
3 CLOVES
2 BAY LEAVES
1 CINNAMON STICK
1/2 TSP FENNEL SEEDS
3 TBSP TOMATO PASTE
2 TBSP FISH SAUCE
1 TSP SOY SAUCE
2 TBSP OLIVE OIL
1/2 TSP SALT
ANNATTO OIL (optional)
—Toppings
THAI BASIL
LIME
CILANTRO, CHOPPED
GREEN ONION, SLICED
Instructions
Season meat with salt and pepper. In a large pan, add onions and shallot and cook until translucent. Mix in garlic and lemongrass and saute for another few minutes. Add tomato paste and sauté for another minute.
Add meat and water and bring to a boil then simmer for 1 hour, covered.
In a soup stainer, add ginger, spices and bay leaf in drop it in the pan along with soda. Bring to a boil and simmer for another hour, covered.
Add carrots, fish sauce, salt, soy sauce, and annatto oil if using. Simmer for an additional 10 minutes.
Serve with french bread for dipping and top with Thai basil, cilantro, green onion, and lime wedges.
Instant Pot Recipe
Ingredients (4 Servings)
2 LB CHUCK ROAST, CUT IN LARGE BITE SIZES
1.5 CUPS BEEF BROTH
3 CLOVES GARLIC, MINCED
3 STALKS LEMONGRASS, CUT IN THIRDS
3 LARGE CARROTS, CUT IN LARGE SLICES
1 WHITE ONION, SLICED
1 SHALLOT, MINCED
1 IN PIECE GINGER , SLICED
3 CLOVES
2 BAY LEAVES
1 CINNAMON STICK
1/2 TSP FENNEL SEEDS
3 TBSP TOMATO PASTE
2 TBSP FISH SAUCE
1 TSP SOY SAUCE
2 TBSP OLIVE OIL
1/2 TSP SALT
ANNATTO OIL (optional)
—Toppings
THAI BASIL
LIME
CILANTRO, CHOPPED
GREEN ONION, SLICED
Instructions
Season meat with salt and pepper and brown with oil in instant pot on sauté mode. Set aside. Add onions and shallot and cook until translucent. Mix in garlic, lemongrass, ginger, spices and bay leaf and saute for another few minutes.
Add tomato paste and sauté for another minute. Use a 1/2 cup of the broth to deglaze the bottom. Then add fish sauce, soy sauce, and the remaining broth. Add beef back in along with carrots.
Set the instant pot to high pressure for 30 minutes. When cooking is done, release pressure. Discard lemongrass, ginger, bay leaves. Drizzle desired amount of annatto oil if using. Serve with french bread for dipping and top with Thai basil, cilantro, green onion, and lime wedges.
Process
