Vietnamese Beef Stew (Bò Kho)

Step 1

In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper.

Step 3

In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes.

Step 5

In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch.

Step 7

Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes.

Step 9

Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water.

Step 11

Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart.

Step 13

Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed.

Step 15

To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).