Bo Kho (Vietnamese Beef Stew)
Tender beef braised with star anise, cinnamon, and lemongrass until fall-apart soft. A fragrant, slightly sweet Vietnamese classic that gets deeper flavor the longer it simmers.
- Total time
- 90 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch chunks
- 1 large onion, quartered
- 3 tbsp fish sauce
- 3 whole star anise
- 1 whole cinnamon stick
- 2 stalks lemongrass, bottom 4 inches, split lengthwise
- 3 cups beef broth
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high until shimmering, about 2 minutes.
- 2
Working in batches, sear beef chunks 2–3 minutes per side until browned. Don't crowd the pan.
- 3
Remove beef and set aside. Add onion to the pot and sauté 3 minutes until softened and fragrant.
- 4
Return beef to the pot. Add fish sauce, star anise, cinnamon stick, and lemongrass. Stir 30 seconds.
- 5
Pour in broth. Bring to a boil, then reduce heat to low and cover. Simmer 1.5 hours until beef is fork-tender.
- 6
Taste and adjust with more fish sauce if needed. Remove cinnamon and lemongrass before serving.
Tools you’ll need
- large pot or 5-quart Dutch oven
- cutting board
- chef's knife
- wooden spoon
- tongs
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