VIETNAMESE BEEF STEW
Bo Kho is a traditional Vietnamese beef stew that combines a medley of fragrant spices with tender beef, creating a harmonious blend of flavors that will leave you craving for more! Carrots and potatoes are usually added but I swapped the potatoes to mushrooms for a lower carb version. I had it with a low carb egg noodles here but you can serve it with steamed rice, or a nice piece of toasted baguette to dip in the sauce 😋
Nutrition Per Serving
Calories: 338kcal | Carbohydrates: 21g | Protein: 39g | Fat: 32g
Ingredients
- 650 g beef heel muscle or beef shank/brisket
- 100 g onion
- 600 g carrots
- 500 g mushrooms
- 1 tsp avocado oil
- fresh Thai basil or cilantro
For the marinade
- 1 tbsp fish sauce
- 1 tbsp Thai red curry paste
- 1 tsp sugar
For the broth
- 1-2 stalks lemongrass bruised
- 2 star anis
- 1 tbsp fresh ginger
- 2 cloves
- 1 cube beef stock
- 2 tbsp tomato paste
- 1 cinnamon stick
- 3-4 cloves
Video
Instructions
- Cut the beef in big chunks and marinate with the fish sauce, red curry paste, and sugar. Leave it in the fridge for at least 3 hours or overnight ideally.
- Bruise the ginger and lemongrass stalks with a big knife to release their aromas. I like to chop half amount of the lemongrass in small pieces because I like to have bites of it but if you don't just leave them as it is.
- Cut the carrots and mushrooms into medium pieces.
- Heat the avocado oil in a large pot over medium heat. Add the marinated meat and brown it on all sides for about 5 minutes.
- Add water until the meat is well covered. Add all the ingredients listed for the broth. Stir well. Bring to a boil.
- Add the carrots and onion, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and a half. Stir occasionally and add more water if needed.
- When the beef is tender, add the mushrooms and simmer another 30min. Adjust seasoning of the stew if necessary with salt and pepper.
- Garnished with fresh Thai basil or cilantro and serve it with your preferred side.
