Bo Kho - Vietnamese Beef Stew
Lemongrass and anise beefy stew with onions and carrots.
Ingredients
- 1/4 cup olive oil 2 tbsp + 2 tbsp
- 3 lbs chuck roast cut into 2" cubes
- 1/2 onion sliced
- 6 cloves garlic whole
- 2 tbsp lemongrass minced
- thumb chunk ginger
- 1 tbsp 5 spice
- 1 cup ketchup
- 1/4 cup fish sauce
- 1 tbsp brown sugar
- 8 cups water
- 2 cups carrots chopped
Instructions
- In a heavy pot, add 2 tbsp of olive oil to heat.
- When oil shimmers, add half of the chuck roast, searing on all sides. Do not crowd the pot.
- Sprinkle salt and pepper over each piece as it sears.
- After all sides are seared, remove from pot.
- Add another 2 tbsp of olive oil and sear remaining beef and adding salt and pepper.
- Remove all beef from the pot.
- In the pot, add onions, garlic, lemongrass, ginger, and 5 spice to toast and brown.
- After onions start to soften, add ketchup and fish sauce. Mix together.
- When mixture starts to boil, return meat to pot and add brown sugar and water.
- Mix and simmer on low for 2 hours, skimming any foam as necessary.
- For the last 15 minutes, add chopped carrots.
- Serve with rice, noodles, or bread!