Bò Kho (Vietnamese Beef Stew) is a bold, flavorful dish that’s perfect for warming up on a chilly day. This slow-simmered stew features tender beef, fragrant lemongrass, and a rich broth infused with ginger.

Whether you’re new to Vietnamese cooking or already a fan, this recipe is easy to follow and packed with authentic flavors. Get ready to fill your kitchen with the irresistible aroma of Bò Kho!

3 HOURS | SERVES 4

INGREDIENTS:
1 1/3 lbs Stewing Beef (cubed)
1 White Onion (large, sliced)
5 Garlic (clove, minced)
2 Carrots (chopped)
3 Tomatoes (diced)
1 Thai Chili (chopped)
1/4 cup Ginger (fresh, chopped into large pieces)
1/2 oz Lemongrass (peeled, chopped into large pieces)
1 tbsp Chinese Five Spice
4 cups Beef Broth
1/4 cup Cilantro
Sea Salt & Black Pepper (to taste)

DIRECTIONS:
1. Heat a pot over medium-high heat. Once warm, add the beef and cook for about 15 minutes or until browned on all sides. Take the beef out of the pot and set aside.

2. In the same pot, add the onion and sauté for about five minutes or until soft. Add the garlic, Thai chili, ginger, lemongrass, and five spice. Stir and cook for another two to three minutes.

3. Add the beef back to the pot along with diced tomato and beef broth. Stir and bring to a simmer. Season with salt and pepper. Cover the pot with a lid and let it simmer on low heat for about 11/2 hours.

4. Add the carrots to the pot and cover. Let cook for another hour. Make sure there is enough liquid in the pot and stir occasionally. Take the lid off, and let the stew simmer for another 30 minutes, uncovered.

5. Remove the ginger and lemongrass pieces. Adjust the seasoning to your taste. Top with cilantro and enjoy!