vietnamese beef stew

This highly aromatic Vietnamese Beef Stew will become your favourite family meal. Slow cooked until the meat is fall apart tender and packed with flavour.

One–pot Vietnamese Beef Stew

900 g 2lb braising steak (chuck

tsp Chinese five spice powder

salt

tsp ground pepper

lemongrass (outer leaves removed, finely chopped)

garlic

soy sauce

tsp fish sauce (optional)

tbsp brown sugar (or palm sugar)

vegetable oil (to sear beef)

shallots

green chillies (de seeded and finely chopped)

tomatoes (chopped)

tomato paste

carrots

cinnamon

star anise

kaffir lime leaves

625 ml | 2 ½ cups hot beef stock

450 g | 1lb butternut squash (peeled and cubed)

tbsp cornflour /cornstarch

Thai basil (chopped to garnish)

salt and pepper to season (if needed)

Combine the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt and pepper in a bowl and mix well. Leave to marinate for an hour.

Preheat the oven to 160C (325F) and have all your vegetables prepared.

Put the oil in the casserole and heat over medium high heat. Sear the beef, in batches if necessary, until nicely browned.

Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.

Add the shallots and chillies and stir for a couple of minutes.

Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.

Cover the casserole and transfer to the oven. Cook for an hour.

Take the casserole dish out of the oven - careful it will be very hot! - and stir in the butternut squash.

Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.

Stir the cornflour slurry into the stew and simmer for a couple of minutes on the hob to thicken the gravy.

Remove and discard the cinnamon stick, star anise and kaffir lime leaves.

Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice..

Marinate and brown the beef as instructed above then transfer to your slow cooker.

Add all the remaining ingredients and stir to combine. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Add the cornflour slurry and cook on HIGH, uncovered, until the gravy thickens.

Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice.

Slow Cooker instructions

This highly aromatic Vietnamese Beef Stew will become your favourite comfort food! Tender slow-cooked beef in a rich and incredibly flavourful gravy – this stew is easy to make on the stove/oven or your slow cooker. In partnership with [ yellow tail ]
Full recipe https://www.supergoldenbakes.com/onepot-vietnamese-beef-stew/

Vietnamese Beef Stew | Supergolden Bakes

A vegan version of the famous Vietnamese beef stew! This delicious stew features juicy &quot;beef&quot; cooked in a rich and aromatic broth infused with lemongrass, garlic, and spices. Comforting, easy, and SO good!

Vietnamese "Beef" Stew (Bò Kho Chay)

Beef

tsp ground anise star

tsp annatto powder (optional,

tsp ground cinnamon

turmeric

five-spice powder

coriander

tsp sugar

tsp salt

oil oil

lemongrass

shallot (minced)

coconut water (or regular water)

water

baby potatoes (peeled)

carrot

tbsp sugar (start

1 and 1/2 tsp sea salt

tsp mushroom seasoning (optional, helps enhance the flavor of the broth)

For serving: fresh cilantro, bread, rice, or noodles

Soak the TVP slices in water for about 25 minutes or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.

Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours or overnight

Vegan Beef

Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.

Add the marinated vegan beef and sauté for another minute.

Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.

Once the potatoes and carrots are cooked and tender, remove them from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.

Serve the stew piping hot with either rice noodles, white rice, or a crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.

Stew

My gosh, I've been missing my mom's bo kho since going vegan, and this recipe really hits the spot! Thank you!!

I thought I was making the ragu until I realized part way through that there was no tomato paste in this one, and no turning back, lol! I kept going and it turned out pretty good! I enjoyed the taste. It was comforting.  My husband's mom makes the non-veg version. He enjoyed too but thought there was too much anise, so I might cut that in half next time.

This is really a delicious recipe! Thank you Thomas! I was able to find the spice mix at my local international market. The coconut water in the broth really adds to the flavor.

This sounds delicious and perfect for the storm that's on its way to California.  I was wondering if you've tried this with Jackfruit?  If not, how do you think it would be?

A traditional Vietnamese beef stew, is made with tender beef, carrots, and aromatic spices in a savory tomato broth. Enjoy it with rice, a baguette, or noodles.

Vietnamese Beef Stew (Bò Kho)

lbs beef (boneless beef chuck, see notes)

red curry powder

sea salt

cane sugar

chicken bouillon powder (optional)

MSG (optional)

lb carrots (3 whole)

ginger

vegetable oil oil

oz coconut soda

cinnamon stick (cassia bark)

fish sauce

Cilantro

Thai Basil

Lime, salt and pepper dipping sauce

Prepare beef and aromatics

Cut away excess fat from the beef chuck then slice beef into 1&#8243; to 1-½” cubes. Peel the carrots and cut them into the same size chunks as the beef. Discard the lemongrass leafy tops, if any. Cut the lemongrass stalk into 4&#8243; segments. Smash the stalks with a mallet or something heavy to release their aroma and flavor. Slice the ginger into thick coins and give each coin a gentle smash.

Marinate

Add beef cubes to a medium bowl and marinate with red curry powder, salt, sugar, chicken bouillon powder, MSG, garlic, and shallots for at least 30 minutes, or overnight in the fridge for better results.

Pan fry

To the bottom of a large pot with a lid, add oil and heat on medium-high. Add beef. Pan fry until you get color on all sides (about 5 minutes). Clear the center. Add the lemongrass and ginger slices. Pan fry for about one minute.

Braise

Stir in tomato paste. Add coconut soda, and water. Braise with the lid on for 1-½ hours on low heat.

Add carrots, cinnamon stick and whole star anise

Continue cooking with a covered lid on a low simmer until carrots are chopstick-tender (about more 30 minutes). If the liquid is evaporating off too much, add a bit more water. Discard the lemongrass, ginger slices, cinnamon stick and star anise.

Season broth to taste

with a bit of fish sauce and light soy sauce.

Finish

Garnish with cilantro or Thai basil. Serve with toasted French baguettes or steamed white rice and optional dipping sauce. If making this with rice noodles, add a bit more hot water to the stew to make it soupier. Season the broth with additional fish sauce and soy sauce, if needed.

First time making this dish and it is a keeper.
I had daikon and parsnip in the refrigerator so they went into the dish along with the carrots.
The broth i added an extra star anise because i love that flavor.

Going to go through more of your recipes and get a shopping list together.

https://www.youtube.com/watch?v=v0QMhWOwau0

A traditional Vietnamese beef stew, Bò Kho is hearty and full of flavor. It’s perfect for a comforting and satisfying meal any day, but particularly nice on a cold day. It is made with tender beef chuck, aromatic spices, and carrots, all slow-cooked to perfection in a savory tomato-based broth. Enjoy this dish with steamed rice, a toasty baguette, or noodles.

Full recipe: https://www.vickypham.com/blog/vietnamese-beef-stew-bo-kho

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A Vietnamese beef stew that&#39;s been slow-braised and infused with warm and flavorful spices.

Vietnamese Braised Beef Stew &#8220;Bo Kho&#8221; Recipe

tbsp fish sauce

brown sugar

½ tsp ground black pepper

tsp Chinese five-spice powder

lb beef shoulder

vegetable oil

5½ oz red onions

tomatoes

tbsp ginger

star anise pods

green finger chilis

beef broth

salt and black pepper

cilantro leaves

rice

Step 1.1

Combine all the ingredients for the marinade in a mixing bowl.

Step 1.2

Add the beef cuts into the marinade and toss to combine. If needed, rub the marinade all over the beef.

Step 1.3

Cover, then transfer to a chilled area, and allow to marinate for at least 3 hours, best if overnight.

Step 1.4

In a dutch oven, heat up oil over medium heat. Add the beef cuts and sear until nicely browned on all sides. Set the beef aside.

Step 1.5

Using the same dutch oven, add the onions and saute until translucent.

Step 1.6

Add the chopped lemongrass, ginger, garlic, tomatoes, and chili. Saute briefly.

Step 1.7

Return seared beef into the pot, then cover with beef broth.

Step 1.8

Add the cinnamon, star anise, and lemongrass ribbon. Bring the stew to a simmer, leaving the lid ajar. Continue simmering for anywhere from 2 to 3 hours, until beef is tender and stew has been reduced to at least half.

Step 1.9

Towards the last 15 minutes of cooking, add the carrots. Skim off any oils or impurities that float while simmering.

Step 1.10

Discard the cinnamon sticks, lemongrass ribbon, and star anise pods. Season with salt and pepper to taste and adjust accordingly.

Step 1.11

Once cooked, serve the entire pot with steamed rice and garnish with cilantro.

Bo Kho is a popular pot of Vietnamese stew with tender beef shoulder marinated and slow-braised to perfection! This delicious stew is infused with fragrant flavors and spices from star anise, lemongrass, chili, and cinnamon among others, giving the stew a balance of strong and spicy kick of flavors. Serve this with a cup of rice or a baguette on the side! 

🔴 Check the full recipe on how to make Vietnamese Braised Beef Stew "Bo Kho" here: https://recipes.net/main-dish/braise/vietnamese-braised-beef-stew-bo-kho-recipe/

Ingredients: 

Marinade:
2 tbsp fish sauce
1 tbsp brown sugar
½ tsp ground black pepper
2 tsp Chinese five-spice powder
 
Beef Stew:
3 lb beef shoulder or beef chuck, cut into 1½ - 2-inch cubes 
2 tbsp vegetable oil
5½ oz red onions, thinly sliced
1½ cups fresh tomatoes, quartered (no need to deseed)
2 tbsp grated fresh ginger
3 garlic cloves minced
2 cinnamon sticks
4 star anise pods
2 green finger chilis or any finger chilis of your choice (red or green) split in half lengthwise with stems attached 
1½ lb carrots, cut into 2-inch cubes
3 tbsp lemongrass, tender centers or ends finely chopped & remaining green stalks tied into a ribbon
6 cups beef broth
Salt & ground black pepper to taste

To serve:
Cilantro leaves
Steamed rice

⬇️ How to make Vietnamese Braised Beef Stew "Bo Kho" ⬇️
0:07 Combine all the ingredients for the marinade in a mixing bowl. 
0:22 Add the beef cuts into the marinade & toss to combine. If needed, rub the marinade all over the beef. 
0:30 Cover, then transfer to a chilled area, & allow to marinate for at least 3 hours, best if overnight. 
0:38 In a dutch oven, heat up oil over medium heat. Add the beef cuts & sear until nicely browned on all sides. Set the beef aside.  
1:00 Using the same dutch oven, add the onions & saute until translucent. 
1:09 Add the chopped lemongrass, ginger, garlic, tomatoes, & chili. Saute briefly.
1:34 Return seared beef into the pot, then cover with beef broth. 
1:49 Add the cinnamon, star anise, & lemongrass ribbon. Bring the stew to a simmer, leaving the lid ajar. Continue simmering until beef is tender & stew has been reduced to at least half, anywhere from 2 to 3 hours. 
2:05 Towards the last 15 minutes of cooking, add the carrots. Skim off any oils or impurities that float while simmering. 
2:21 Discard the cinnamon sticks, lemongrass ribbon, & star anise pods. Season with salt & pepper to taste and adjust accordingly. 
2:43 Once cooked, serve the entire pot with roughly 2 cups of steamed rice and garnish with ¼ teaspoon of cilantro per serving. 

🔴 For more recipes: https://recipes.net/
🔴 For more braised recipes: https://recipes.net/main-dish/braise/

#bokho #vietnamesestew #vietnamesebeefstew #beefstew #bokhorecipe

Spice-Infused BO KHO - VIETNAMESE BRAISED BEEF STEW 

Top 4 vietnamese beef stew recipes from across the web

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One–pot Vietnamese Beef Stew

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Vietnamese Beef Stew (Bò Kho)

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Top 4 vietnamese beef stew recipes from across the web

The most viewed vietnamese beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One–pot Vietnamese Beef Stew

Vietnamese "Beef" Stew (Bò Kho Chay...

Vietnamese Beef Stew (Bò Kho)

Vietnamese Braised Beef Stew &#8220...

The most viewed vietnamese beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine