Bò Kho: Spiced Beef Stew with Baguette and Rice

A deeply aromatic and comforting Vietnamese beef stew, rich with warming spices like star anise and lemongrass, served with crusty French baguette for dipping and a side of fluffy jasmine rice.

• Prep: 45 min
• Cook: 3 hr
• Total: 3 hr 45 min
• Servings: 8
• Cuisine: Vietnamese
• Difficulty: Hard

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Low-Cholesterol
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• comfort food
• rich
• savory
• classic
• crowd-pleaser
• special occasion

Ingredients

• 1.5 pound lean beef stew meat (cut into 1.5-inch cubes)
• 2 tablespoon vegetable oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 2 tablespoon ginger (freshly grated)
• 2 lemongrasses (tough outer layers removed and bruised)
• 2 tablespoon tomato paste
• 1 tablespoon Bò Kho spice blend
• 6 cup beef broth
• 1 can diced tomatoes (undrained)
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 1.5 pound carrot (peeled and cut into 1-inch chunks)
• 1.5 pound Yukon Gold potatoes (peeled and cut into 1.5-inch chunks)
• 2 French baguettes (sliced for serving)
• 3 cup jasmine rice (uncooked)
• 6 cup water
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Season the beef: In a large bowl, toss the beef stew meat with 1 tablespoon of the Bò Kho spice blend, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let marinate at room temperature for 15 minutes while preparing other ingredients.
2. Brown the beef: Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides. Remove beef from the pot and set aside.
3. Sauté aromatics: Reduce heat to medium. Add diced yellow onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, and bruised lemongrass. Cook for another 2 minutes until fragrant.
4. Build the stew base: Stir in the tomato paste and remaining 1 tablespoon Bò Kho spice blend. Cook for 1 minute, stirring constantly. Return the browned beef to the pot. Pour in the beef broth and canned diced tomatoes, stirring to combine. Add fish sauce and granulated sugar. Bring to a simmer.
5. Braise the stew: Cover the pot and reduce heat to low. Simmer for 1.5 hours, stirring occasionally, until the beef is tender. If using a conventional oven, preheat to 325 degrees Fahrenheit and braise in the oven for 1.5 hours.
6. Add vegetables: Add the carrots and Yukon Gold potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender. Remove the lemongrass stalks before serving.
7. Cook the rice: While the stew finishes, prepare the jasmine rice. Rinse 3 cups uncooked jasmine rice under cold water until water runs clear. Combine rinsed rice and 6 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy. Let stand, covered, for 5 minutes before fluffing with a fork.
8. Serve: Ladle the Bò Kho into bowls. Garnish with chopped fresh cilantro. Serve hot with slices of French baguette for dipping and a side of steamed jasmine rice.

Notes

The Bò Kho spice blend typically includes star anise, cinnamon, five-spice powder, ground annatto seed for color, and sometimes a pinch of paprika. You can find pre-made blends at Asian markets, or toast and grind your own for a more intense flavor. This stew tastes even better the next day.

Nutrition (per serving)

• Calories: 490
• Protein: 28.5 g
• Carbohydrates: 65 g
• Fat: 13 g
• Fiber: 6 g
• Sodium: 680 mg
• Saturated Fat: 4 g
• Sugar: 13 g
• Cholesterol: 65 mg