Vietnamese Beef Stew

Experience the rich, aromatic depth of Vietnamese cuisine with this flavorful Vietnamese Beef Stew, or "Bò Kho." Slow-simmered chunks of tender beef are infused with the warm spices of star anise and cinnamon, fragrant lemongrass, and a savory balance of fish sauce and coconut water. Perfectly cooked carrots and potatoes add a hearty, comforting touch, while a garnish of fresh cilantro and green onions brightens each bowl. This stew is irresistibly versatile—serve it with a crusty baguette for dipping, atop a bed of steamed rice, or alongside silky noodles. With its irresistible aroma and authentic flavors, this recipe is sure to become a family favorite for cozy meals or special occasions.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck or brisket
• 3 medium Carrots
• 2 medium Potatoes
• 6 cloves Garlic
• 3 medium Shallots
• 2 tablespoons Tomato paste
• 2 whole Lemongrass stalks
• 3 pods Star anise
• 1 piece Cinnamon stick
• 3 tablespoons Fish sauce
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 cups Coconut water
• 2 cups Beef broth
• 2 tablespoons Vegetable oil
• 0.5 cup Fresh cilantro
• 0.5 cup Green onions
• 0 optional for serving Baguette or rice

Directions

Step 1

Cut the beef into 1.5-inch chunks and set aside.

Step 2

Peel and cut the carrots and potatoes into large chunks, about the same size as the beef pieces.

Step 3

Peel and finely chop the garlic and shallots.

Step 4

Bruise the lemongrass stalks by lightly smashing them with the back of a knife, then tie them into knots for easier removal later.

Step 5

In a large mixing bowl, marinate the beef with 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1 teaspoon of black pepper, and half of the chopped garlic and shallots. Let it rest for at least 30 minutes or up to overnight in the fridge for deeper flavor.

Step 6

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining garlic and shallots and sauté until fragrant.

Step 7

Add the marinated beef to the pot and sear lightly until browned on all sides.

Step 8

Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing its flavor.

Step 9

Add the lemongrass, star anise, cinnamon stick, and the rest of the sugar to the pot. Stir to combine.

Step 10

Pour in the coconut water and beef broth, ensuring the beef is fully submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour.

Step 11

After 1 hour, add the carrots and potatoes to the pot. Continue to simmer the stew for another 45-60 minutes, or until the beef and vegetables are tender.

Step 12

Taste and adjust the seasoning with additional fish sauce, salt, or sugar as needed.

Step 13

Once done, remove the lemongrass, star anise, and cinnamon stick from the pot.

Step 14

Serve hot, garnished with chopped cilantro and green onions, alongside a warm baguette, noodles, or steamed rice.

Nutrition Facts

Serving size	(3535.3g)

Amount per serving	% Daily Value*
Calories	3900.0

Total Fat 216.5g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 17.1g
Cholesterol 635.0mg	0%
Sodium 10340.0mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 38.5g	0%
Total Sugars 95.8g
Protein 210.9g	0%

Vitamin D 0IU	0%
Calcium 864.8mg	0%
Iron 53.6mg	0%
Potassium 10351.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 20.9%

Carbs: 30.9%