This Vietnamese Beef Stew, known as Bò Kho, is a rich and aromatic dish featuring tender chunks of slow-cooked beef, hearty carrots, and a deeply flavorful broth infused with lemongrass, ginger, and warm spices. It’s comforting, satisfying, and perfect for cozy meals.
Why You’ll Love This Recipe
This dish offers a unique twist on classic beef stew with its fragrant and slightly exotic flavor profile. The combination of lemongrass, cinnamon, and star anise creates a deeply comforting aroma, while the slow cooking process ensures melt-in-your-mouth beef. It’s versatile enough to be served with bread or enjoyed on its own, and it tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless beef roast (chuck, round, or similar), cut into 1½-inch pieces
5–6 medium carrots, cut into large chunks
1 medium yellow onion, diced (or 2–3 shallots)
2 cloves garlic, minced
1-inch piece fresh ginger, minced
2 lemongrass stalks, trimmed and crushed
2 tablespoons butter
¼ cup tomato paste
3 whole star anise
2 cinnamon sticks
2 bay leaves
4 cups beef broth
2 tablespoons fish sauce
salt and pepper to taste
For serving:
fresh cilantro
green onion
Thai basil
lime wedges
thinly sliced onion
crusty French bread or rolls
Directions
Begin by heating 1 tablespoon of butter in a large pot over medium heat. Add half of the beef pieces and brown them on all sides. Remove and set aside, then repeat with the remaining beef.
Add the remaining butter to the pot. Stir in the onion, garlic, ginger, and lemongrass, cooking until softened and fragrant. Mix in the tomato paste, star anise, cinnamon sticks, and bay leaves, and cook for a few minutes to release the flavors.
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Return the beef and its juices to the pot, then add the carrots.
For stovetop cooking, bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 90 minutes until the beef is tender. For a slow cooker, cook on high for 5–6 hours. For an Instant Pot, pressure cook on high for 30 minutes, then allow a natural release for 10 minutes.
Once cooked, stir in the fish sauce. Remove and discard the lemongrass, star anise, cinnamon sticks, and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, topped with fresh herbs and lime wedges, alongside crusty bread if desired.
Total time varies depending on the method used, averaging around 2 hours for stovetop preparation.
Variations
You can customize this stew in several ways depending on your preferences. Add potatoes for a heartier version, or include daikon radish for a more traditional Vietnamese touch. If you prefer a spicier broth, add chili slices or a bit of chili paste. Chicken broth can be used instead of beef broth for a lighter flavor. For a richer taste, a splash of coconut water can also be added during cooking.
Storage/Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious the next day.
For longer storage, freeze the stew for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat gently on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between to ensure even heating.
FAQs
What cut of beef is best for Bò Kho?
Chuck roast is the most popular choice because it becomes very tender when slow-cooked, but other cuts like brisket or round also work well.
Can I make this stew ahead of time?
Yes, this stew actually tastes better the next day as the flavors continue to develop.
Is lemongrass necessary?
Lemongrass adds a key aromatic flavor, but if unavailable, you can substitute with a bit of lemon zest, though the taste will differ.
Can I use chicken broth instead of beef broth?
Yes, chicken broth works fine and still produces a flavorful stew.
Is this stew spicy?
Traditionally, it is not spicy, but you can easily add chili for heat.
Can I cook this in a pressure cooker?
Yes, using an Instant Pot significantly reduces cooking time while still yielding tender beef.
Do I need to remove the spices before serving?
Yes, whole spices like star anise and cinnamon sticks should be removed before serving.
What should I serve with Bò Kho?
It is commonly served with crusty bread, but it can also be enjoyed on its own or with rice.
Can I add more vegetables?
Yes, although traditional versions keep it simple, you can add vegetables like potatoes or radish.
How do I prepare lemongrass properly?
Trim the ends, remove tough outer layers, and crush the stalk to release its flavor before adding it to the pot.
Conclusion
Vietnamese Beef Stew (Bò Kho) is a comforting and aromatic dish that transforms simple ingredients into a deeply satisfying meal. With its tender beef, rich broth, and fragrant spices, it offers a delicious change from traditional stews. Whether served with bread or enjoyed on its own, this recipe is sure to become a favorite in your kitchen.
A rich and aromatic Vietnamese beef stew (Bò Kho) made with tender slow-cooked beef, carrots, and a deeply flavorful broth infused with lemongrass and warm spices.
Ingredients
2 lbs boneless beef roast (chuck or round), cut into chunks
5–6 medium carrots, cut into large pieces
1 medium yellow onion, diced
2 cloves garlic, minced
1-inch fresh ginger, minced
2 lemongrass stalks, trimmed and crushed
2 tablespoons butter
1/4 cup tomato paste
3 whole star anise
2 cinnamon sticks
2 bay leaves
4 cups beef broth
2 tablespoons fish sauce
Salt and pepper to taste
For serving:
Fresh cilantro
Green onion
Thai basil
Lime wedges
Thinly sliced onion
Crusty bread or rolls
Instructions
Heat 1 tablespoon butter in a large pot over medium heat. Brown half of the beef on all sides, then remove. Repeat with remaining beef.
Add remaining butter to the pot. Cook onion, garlic, ginger, and lemongrass until fragrant.
Stir in tomato paste, star anise, cinnamon sticks, and bay leaves. Cook briefly to release flavors.
Pour in beef broth, scraping the pot to release browned bits.
Return beef to the pot and add carrots.
Bring to a boil, then reduce heat, cover, and simmer for about 90 minutes until beef is tender.
Stir in fish sauce, then remove lemongrass and whole spices.
Taste and adjust seasoning with salt and pepper.
Serve hot with herbs, lime wedges, and crusty bread.
Notes
Chuck roast works best for tender results.
Remove whole spices before serving.
Can be made in a slow cooker or pressure cooker for convenience.
