Vietnamese Bo Kho (Beef Stew)

This is a fatty, savory, and extremely comforting dish!

In our household, we eat this with a toasted baguette - so delicious and we hope you’ll love it, too!

What you’ll need:

Beef chuck

2 chunks of Palm rock sugar (I get mine here)

1 can of Coco Rico (I get mine here)

1 (6 oz can) of tomato paste

2 stalks of lemongrass (cut into 4 inch sticks) - you can buy these at most asian markets in their veggie section

salt

pepper

2 tbsp annatto seed oil (You can easily make this by heating annatto seeds in oil for a minute until they release the red color. Remove and discard seeds. I get my seeds here)

4 large carrots, cut into big chunks

1 small/medium white onion, chopped into bigger chunks

3 cups chicken stock

2 cups water

4-5 star anise (Get it here)

2-3 cinnamon sticks (Get it here)

1. Cut up your chuck steak into 2” cubes. In a bowl, do a quick marinade of salt, and pepper

2. In a medium stock pot, pour in annatto oil and add cinnamon sticks, rock sugar, star anise. Stir for 1 minute.

3. Add chopped onions and steak and stir for a few minutes

4. Add tomato paste and lemongrass

5. Add coco rico, water, and chicken stock. Mix well

6. Simmer on medium-low for 1.5 hours. Stir ocassionally

7. Add carrots and simmer for another 35 minutes until meat and carrots are tender

8. Add salt and pepper to taste

9. Serve with toasted baguette or vermicelli noodles. (or rice!)

Note * Do NOT EAT star anise or cinnamon sticks. Please discard.

ENJOY!