Bo Kho (Beef Stew)
A fragrant, slightly sweet-savoury beef stew braised in lemongrass, star anise, and tomato, falling-apart tender and perfect spooned over a crusty baguette or rice noodles. Slow-simmering builds deep, layered flavors while a quick finish brightens the dish for serving.
2 lb beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 onion, halved and thinly sliced
4 clove garlic, finely chopped
2 stalk lemongrass, tender stalks, bruised and trimmed
1 slice ginger, 1 large slice, smashed
2 star anise
1 cinnamon stick
2 tbsp tomato paste
4 cup beef broth
2 tbsp fish sauce
1 tbsp soy sauce, low-sodium if preferred
1 tbsp brown sugar
1 tsp ground black pepper
2 carrot, peeled and cut into 1-inch chunks
2 potato, peeled and cut into large chunks
1 daikon, peeled and cut into 1-inch chunks
1 tbsp cornstarch, mixed with 1 tbsp cold water
1 lime, cut into wedges for serving
1 bunch cilantro, roughly chopped for garnish
1 baguette, for serving (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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