Vietnamese Beef Stew Bo Kho (Printable)
Tender beef slow-cooked with lemongrass, star anise, and carrots in a rich aromatic broth.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck or brisket, cut into 2-inch cubes
→ Marinade
02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp sugar
05 - 1 tsp ground black pepper
06 - 2 tbsp minced garlic
07 - 2 tbsp minced shallots
→ Aromatics & Vegetables
08 - 3 stalks lemongrass, bruised and cut into 4-inch lengths
09 - 2 star anise pods
10 - 1 cinnamon stick
11 - 2 bay leaves
12 - 1 large yellow onion, sliced
13 - 3 carrots, peeled and cut into 2-inch pieces
14 - 3 tbsp tomato paste
15 - 2 tbsp vegetable oil
16 - 4 cups beef stock or water
→ Garnish & Serving
17 - Fresh cilantro, chopped
18 - Thai basil leaves
19 - Sliced red chili
20 - Lime wedges
21 - Baguette or cooked rice noodles
# Steps:
01 - Combine beef with fish sauce, soy sauce, sugar, black pepper, garlic, and shallots in a large bowl. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor development.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the marinated beef in batches until browned on all sides. Remove and set aside.
03 - In the same pot, add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Add lemongrass, star anise, cinnamon stick, and bay leaves. Return beef to the pot and toss to coat with aromatics.
05 - Pour in beef stock or water, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
06 - Add carrots and continue to simmer, uncovered, for another 30–40 minutes, until beef is fork-tender and sauce is slightly thickened. Skim off excess fat as needed.
07 - Adjust seasoning with extra fish sauce or salt to taste. Remove lemongrass, star anise, cinnamon, and bay leaves before serving. Ladle stew into bowls and garnish with cilantro, Thai basil, and sliced chili. Serve with lime wedges and crusty bread or rice noodles.
# Expert Advice:
01 -
- The beef becomes impossibly tender while absorbing layers of aromatic warmth from star anise and cinnamon
- It's one of those dishes that tastes even better the next day, making it perfect for meal prep or lazy leftovers
02 -
- Removing the woody lemongrass stalks and whole spices before serving prevents anyone from getting an unexpected bite of intense flavor
- The sauce will continue thickening as it cools so resist the urge to reduce it too much during the final simmer
03 -
- Cutting beef into slightly larger cubes is better since it shrinks during cooking and you want substantial pieces in every bite
- Pat the meat very dry before searing wet beef steams instead of browns and you'll miss that crucial flavor layer