Bo Kho (Spicy Vietnamese Beef Stew)

Mrs. Sipple

"Bo Kho is the best beef stew I have ever eaten! It takes a bit of prep work, but so very worth it in the end! I always double this recipe."
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Ingredients

4 h 7 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
  2. Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Drain excess marinade off beef, reserving lemongrass and bay leaf.
  5. Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
  6. Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
  7. Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

Footnotes

  • Cook's Notes:
  • Use another cheap cut of beef instead of brisket if desired.
  • Substitute butter for the ghee if desired.
  • Substitute 2 whole star anise for the Chinese Five-Spice Powder if preferred. Add them with the lemongrass and bay leaf in step 4.
  • Keep your ginger in the freezer for super-easy grating.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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