Bò Kho (Beef Stew).

Lemongrass marinated cubed beef cooked in a slightly sweet and savory broth with carrots.

Prep Time15

Cook Time2 30

Course: Main Course

Cuisine: Vietnamese

Keyword: Easy, flavorful Vietnamese beef stew.

Servings: 4

2.5 pounds beef chuck
0.5 oz Bo Kho seasoning mix
1 stalk fresh lemongrass tenderized with the ends cut off.
2 tbsp frozen finely minced lemongrass
15 grams fresh ginger chopped.
2 medium shallots divided and chopped.
3 medium carrots peeled and cut into 1 inch pieces.
4 cloves garlic chopped.
¾ white onion divided, ¼ chopped for the marinade, ¼ sliced for sweating and ¼ sliced for garnishing.
salt and pepper to taste.
1 tbsp fish sauce more or less depending on taste.
1 small cube rock sugar
4 tsp vegetable oil
1 can coconut soda or coconut water
2 cups chicken broth

Sprinkle some salt on the beef. Give it a rub and rinse the salt off with warm water, then pat the meat dry using paper towels.
Cut the beef into 1 inch cubes, and place the cubed beef, chopped garlic, chopped ginger, chopped onion, chopped shallot, finely minced lemongrass, 0.5 oz of bo kho seasoning, 2 tablespoons of vegetable oil, and salt and pepper into a big ziplock bag.
Remove as much air from the ziplock bag as possible, and mix the meat and marinade in the bag. Place the bag in the fridge for at least one hour, overnight if possible.

Cut off the ends of the fresh lemongrass first, then tenderize it by using a rolling pin to roll over the lemongrass, similar to rolling out dough, or you can also use a meat tenderizer.
Place 2 tablespoons of vegetable oil in a pot, add ¼ of the sliced onion, remaining chopped shallot, tenderized lemongrass and let it cook for about 3 minutes.
Add the marinated cubed beef to the pot to sear the beef. After the beef is seared, add the can of coconut soda or coconut water.
Cover the pot and cook until the meat is tender (approximately 1 hour and 45 minutes).
When the beef is cooked, add in the cut up carrots. If some of the liquid has evaporated, you can add in 2 cups of chicken broth and continue cooking with the lid on until carrots are cooked through. Add more chicken broth if you want the bo kho sauce to be thinner (i.e. if you plan to serve it with noodles). Add less chicken broth if you want the bo kho sauce to be thicker (i.e. if you plan to serve it with a side of baguette).
When the carrots are cooked through, (approximately 30 minutes) add the fish sauce to taste.
Add the rock sugar. Mix well and remove the stalks of lemongrass before serving.

It can be served and garnished with fresh herbs (chilis, basil, mint, cilantro), lemon wedge and a side of baguette or over noodles or rice & enjoy.