Choose Beef For Beef Stew
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Choosing the right cut of beef is crucial for making tender, flavorful Bò Kho.
- Beef rough flank: This cut contains lots of collagen that breaks down into gelatin during the long, slow cooking time. The gelatin gives the stew a rich texture.
- A potential drawback of flank is that it can be chewier if undercooked. Make sure to cook it long enough.
- Stew meat or chuck: These cuts may need slightly longer cooking time than flank to become tender. Adjust cooking time accordingly.
Ingredients For Beef Stew (Bò Kho)
To make authentic Bò Kho, you’ll need:
- Beef (flank, chuck, or stew meat), cut into 1-inch cubes
- Onion, chopped
- Vegetable oil
- Cloves garlic, minced
- Tomato paste
- Fish sauce
- Brown sugar
- Black pepper
- Beef broth or stock
- Carrots, peeled and chopped
- Red chilies
- Coconut water (optional)
- Green onions, chopped.
Instructions For Cooking Beef Stew (Bò Kho)
Making Bò Kho in a slow cooker allows the beef to become incredibly tender and infused with flavor.
- Marinate the beef cubes in 1⁄4 cup fish sauce for 15-30 minutes. This tenderizes the meat.
- In a skillet, brown the beef in batches on all sides. This adds depth of flavor.
- Add a tablespoon of tomato paste to the skillet and cook for 1 minute more.
- Transfer beef and tomato paste to the Crock Pot.
- Add remaining ingredients except carrots.
- Cook on LOW heat for 8-10 hours.
- Add carrots during last 30 minutes to retain their crispness.
- Serve Bò Kho over rice, with bean sprouts, herbs, and lime wedges.
Tips and Variations
- Use leftover Bò Kho as a filling for banh mi sandwiches.
- For less heat, remove dried chilies and five-spice powder.
- Add potatoes, turnips or other root veggies for extra texture.
- Garnish with fresh herbs like cilantro, basil or mint.
What To Eat With Beef Stew (Braised Beef)?
When serving beef stew, there are various delicious options to complement this hearty dish. Some great choices include:
- Simple Spinach Salad
- Italian Chopped Salad
- Butternut Squash, Apple, and Kale Salad with Honey Dijon Vinaigrette
- Shaved Brussels Sprouts Salad
- Arugula Salad
- Sous Vide Asparagus
- Kale Caesar Salad
- Duchess Potatoes
- Yorkshire Puddings
- Roasted Brussels Sprouts with Balsamic
- Green Beans Almondine.
Preserving Beef Stew (Bò Kho)
Preserving Vietnamese Beef Stew, known as Bò Kho, involves transferring the stew into an airtight container after cooking. It can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, thaw the stew and simmer until heated through. This traditional Vietnamese beef stew can be enjoyed over several days by refrigerating it properly or freezing it for longer storage.
Ingredients
- 1.5 - 2 lbs beef chuck roast or stew meat, cut into bite-sized cubes (flank or tendon can also be used)
- 3-4 stalks lemongrass, white and light green parts only, bruised or chopped
- 3 cloves garlic, minced
- 1 shallot or small onion, minced
- 1 knob ginger, thinly sliced (optional)
- 4-5 cups beef broth or water
- 1/2 cup tomato paste
- 1 package Bò Kho seasoning mix (or substitute with individual spices below)
- 1 cinnamon stick
- 2-3 cloves
- 1 star anise pod
- 1/2 tsp ground black pepper
- 1/2 tsp coriander seeds (toasted and ground, optional)
- 1 tsp five-spice powder (optional)
- 1/2 cup fish sauce
- 1/4 cup sugar (palm sugar or brown sugar preferred)
- 2-3 carrots, peeled and cut into thick chunks
- Optional vegetables: potatoes, pearl onions, daikon radish
- Freshly chopped cilantro
- Thai basil leaves
- Lime wedges
- Sliced red chilies
Instructions
- Marinate the beef (optional): In a large bowl, combine the beef cubes, lemongrass, garlic, shallot, ginger (if using), fish sauce, and sugar. Toss to coat and marinate for at least 30 minutes, or up to overnight, for deeper flavor.
- Assemble the slow cooker: Transfer the marinated beef (and any juices) to your crock pot. Add the beef broth, tomato paste, Bò Kho mix (or individual spices), cinnamon stick, cloves, star anise pod (if using).
- Cook low and slow: Cover the crock pot and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is very tender and falling apart.
- Add vegetables: About 1-2 hours before serving, add the carrots and any other desired vegetables (potatoes, pearl onions, daikon radish) to the crock pot. Continue cooking until the vegetables are tender-crisp.
- Adjust seasonings: Once the vegetables are cooked, taste the stew and adjust seasonings with additional fish sauce, sugar, or black pepper as needed.
- Serve: ladle the stew into bowls and garnish with chopped fresh cilantro, Thai basil (if using), lime wedges, and sliced red chilies (optional). Serve with steamed rice, baguette, or rice noodles.
Notes
- Fat skimming (optional): If you prefer a less fatty stew, you can skim off any excess fat from the surface of the broth before serving. Let the stew cool slightly, then refrigerate for a few hours. The fat will solidify and be easier to remove.
- Leftovers: This stew reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust spice level: The amount of fish sauce and chilies can be adjusted to your preference for spiciness.
- Browning the beef (optional): For a richer flavor, you can brown the beef cubes in a skillet with a little oil before adding them to the slow cooker.
Nutrition Facts
Crock Pot Vietnamese Beef Stew (Bò Kho)
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 600 | |
% Daily Value* | ||
Total Fat 0 | 0 | |
Saturated Fat 0 | 0 | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 1000 | 41.7% | |
Total Carbohydrate 40 | 13.3% | |
Dietary Fiber 10 | 40% | |
Sugars 0 | ||
Protein 30 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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