Recipe By Lori Rowley-Sipple
Rating
Published Apr 4th
Prep 40m Cook 2h 57m Additional 30m Ready In 2h 127m
Servings 8 servings Calories 346.4

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.

Recipe Ingredients

  • 1 stalk lemongrass
  • 3 tablespoons fish sauce (patis)
  • 2 ½ tablespoons grated ginger
  • 2 tablespoons unsweetened applesauce
  • 1 ½ teaspoons curry powder
  • 1 teaspoon Chinese five-spice powder
  • 1 bay leaf
  • 2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
  • 3 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
  • kosher salt to taste
  • 3 cups water
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • ¼ cup chopped fresh cilantro

Cooking Directions

  1. 1 Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
  2. 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. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 Drain excess marinade off beef, reserving lemongrass and bay leaf.
  5. 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. 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. 7 Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

Nutrition Facts

  • Calories 346.4
  • Carbohydrate 13.5 g
  • Cholesterol 70.6 mg
  • Fat 24.6 g
  • Fiber 3.2 g
  • Protein 16.7 g
  • Saturated Fat 10.7 g
  • Sodium 701.9 mg
  • Sugar 7 g

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Chef'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; Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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Reviews

  1. I love the seasoning in this stew. The fish sauce adds a delicious note not normally found in a beef stew, not to mention the ginger and other spices. I made a couple substitutions...I used diced tomatoes with green chilies to add a bit of spice, I nuked 1/2 an apple and mashed it for - Read more ...
  2. This was absolutely delicious. Didn't find it spicy at all though. Next time I will increase the curry powder and maybe add some black pepper.
  3. This recipe turned out terrific. It has a lot of depth, is savory and delicious! The whole family loved it. I fried everything in a pan and then transferred the ingredients in a slow cooker to finish. I used stewing beef. Instead of using five spice I used 1 teaspoon of a blend of 3 - Read more ...
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