Bo kho – Vietnamese beef stew with carrots Recipe
Bo kho is an aromatic beef stew with carrots, seasoned with lemongrass, star anise, and cinnamon. The sauce is thick, slightly tomato-based, with a distinct but not overpowering spice aroma. In Vietnam it’s often eaten with baguette for dipping in the sauce, or with rice noodles as a hearty meal.
Prep Time
25 min
Cook Time
120 min
Total Time
145 min
Servings
5
Ingredients
- stewing beef e.g. shoulder, chuck, cut into large cubes - 1 kg
- carrot cut into thick slices - 3 piece
- onion cut into thin wedges - 2 piece
- garlic chopped - 4 clove
- lemongrass lightly bruised, tied with string - 2 stalk
- star anise - 2 piece
- cinnamon stick - 1 piece
- canned tomatoes chopped - 400 g
- fish sauce - 3 tablespoon
- soy sauce - 2 tablespoon
- sugar - 1 tablespoon
- sweet paprika powder - 1 tablespoon
- hot paprika powder - 0.5 teaspoon
- vegetable oil - 3 tablespoon
- water or beef stock - 600 ml
- bay leaf - 2 piece
- fresh coriander for serving - 0.5 bunch
- black pepper - 0.5 teaspoon
- salt or to taste - 0.5 teaspoon
Main Ingredient:
beef
Preparation
- Pat the beef dry with paper towels and lightly salt it.
- In a large pot, heat 2 tablespoons of oil over fairly high heat, add some of the meat and brown for 4–5 minutes until well colored on all sides. Work in batches so the meat sears rather than steams. Transfer the browned meat to a plate.
- In the same pot, add 1 tablespoon of oil, then the onion and fry over medium heat for 4–5 minutes until softened and lightly browned.
- Add the garlic and fry for 1 minute until fragrant.
- Add the sweet and hot paprika, quickly stir and fry for another 30 seconds, taking care not to burn the spices.
- Add the canned tomatoes, sugar, fish sauce, soy sauce, bay leaves, star anise, cinnamon stick, and lemongrass.
- Return the browned meat along with any juices from the plate, then pour in water or stock so the meat is almost covered.
- Bring everything to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring from time to time.
- After an hour, add the sliced carrots, stir, and simmer for another 40–50 minutes until the meat is very tender and the sauce has thickened.
- Finally, remove the lemongrass, star anise, cinnamon, and bay leaves, then season with pepper and, if needed, salt or extra fish sauce.
- Serve the hot stew sprinkled with chopped coriander.
Storage
In fridge:
4 days
Freezing:
Yes
This stew tastes even better the next day. Cool completely, then refrigerate for up to 3 days or freeze in portions. Reheat gently, adding a little water or stock if the sauce has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
