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Vietnamese Beef Stew (Bo Kho)

07 May


I love cooking stew because it’s simple, easy and it tastes even better after the next day. When I saw Nom Nom Paleo posted her Paleo version, I was super intrigued to try it this weekend. And I also saw Wandering Chopsticks posted her own version of Bo Kho as well. One Two things I don’t have in my pantry as those ladies were the fish sauce and Vietnamese Madras Curry Powder (bummer!) But that didn’t stop me for not making it and it still turned out yummy!

Vietnamese Beef Stew (Bo Kho) (Adapted from Nom Nom Paleo and Wandering Chopsticks)
Ingredients:
3 lbs beef stew meat
4 tomatoes – seeded and peeled
1 white onion -chopped
1/2 jicama – cut into chunks
1 inch of ginger root – peeled
4 stalks of lemon grass – discard leafy part and cut into 3 parts and bruised
4 star anise
2 tsp cinnamon powder
2 tsp curry powder
2 tsp five spice powder
salt
1 lb of small carrots – cut diagonally
3 bay leaves
1 tsp paprika powder
2 Tbsp coconut flour

Directions:
1. Peel, seeded and cut the tomatoes into chunks (I saved the seeds for other use but Hubby K decided to consume it instead)

2. Cut the rest of the ingredients. Please note I cut mine into big chunks because I am using a pressure cooker. If you use a regular pot, cut them a little smaller than mine πŸ™‚

3. Wash and pat dry the beef stew meat. I had to cut mine into smaller pieces because they were big!

4. Drizzle 2 Tbsp coconut flour to the meat and mix until they are all coated evenly.

5. Heat 2 Tbsp avocado oil on the pot in medium heat – pan fry the coated meat until brownish. You might need to do this in batches. Set aside.

6. Heat another 2 Tbsp avocado oi, saute garlic, onion, tomatoes, lemon grass, bay leaves, star anise, ginger in medium high heat

7. Mix in the beef stew meat and jicama. Add all the seasonings. Pour in the water about 3/4 full.

8a. Pressure cooker: Cover and turn the heat up to high to bring up the pressure. Once you hear the hissing sound, turn down the heat to medium – cook for about 25 minutes then turn off the heat. Wait for about 15-20 minutes before opening the pot.

Open the pressure cooker, adjust the seasoning accordingly, then pour in the chopped carrots into the pot, cover the pressure cooker and cook for about 5 minutes then turn off the heat.

8b. Regular pot: Cook in medium low heat -let it simmer for about 1 hour. Adjust seasonings accordingly. Towards the end, mix in the chopped carrots.

9. Discard the lemon grass, star anise, jicama and bay leaves. Then you’re done!

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10 Comments

Posted by on May 7, 2011 in food, recipe

 

Tags: , , , , , ,

10 responses to “Vietnamese Beef Stew (Bo Kho)

  1. Kath (My Funny Little Life)

    May 24, 2011 at 1:25 pm

    This looks wonderful! I*’ll definitely make this! I just wonder, didn’t you use any kind of salt? Fish sauce maybe? I think I’d make it with regular soy sauce because, you know, fish sauce and I aren’t best friends. πŸ˜‰ Can’t wait to try this!

     
    • Jos

      May 25, 2011 at 10:03 am

      I didn’t use any salt because fish sauce was salty enough πŸ™‚ Besides you really can’t taste the fish sauce since I only use small amount – just to get that umami flavor πŸ™‚ think you don’t need too much salt/soy sauce cause there’re so much stuff and spices /herbs in this stew that it’ll create its own flavoring πŸ™‚ Let me know how it turns out

       
  2. LeQuan

    May 8, 2011 at 11:45 pm

    Hi Jos,

    You’ll have to forgive me as I slowly play catch up on your blog. Your beef stew looks really good. My hubby would be all over this dish. My Mom makes this for my Dad quite a bit. They will eat it with rice or bread.

     
    • Jos

      May 9, 2011 at 7:54 am

      Aw LeQuan, no need to apologize…Just drop by whenever you get a chance πŸ™‚ I’m still looking forward for your vacation post..but no pressure, take your time to post about it πŸ˜‰ Have a great day.

       

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