Bo Kho - Vietnamese Beef Stew

Ingredients

• Beef chuck roast (2 pounds, cut into 1-inch cubes)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (2 inches, grated)
• Lemongrass (2 stalks, smashed)
• Carrots (3, sliced)
• Potatoes (2 medium, cubed)
• Beef broth (4 cups)
• Soy sauce (2 tablespoons)
• Fish sauce (1 tablespoon)
• Tomato paste (2 tablespoons)
• Cinnamon stick (1)
• Star anise (2 pods)
• Cloves (4)
• Bay leaves (2)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Cooking oil (2 tablespoons)

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until fragrant, about 2-3 minutes.
3. Increase the heat to medium-high and add the beef chunks. Brown the beef on all sides, which should take about 5-7 minutes.
4. Stir in the tomato paste, fish sauce, and soy sauce, mixing well to coat the beef evenly.
5. Add the smashed lemongrass, star anise, cinnamon stick, cloves, bay leaves, salt, and pepper to the pot.
6. Pour in the beef broth and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 2 hours, or until the beef is fork-tender.
8. After 2 hours, add the sliced carrots and cubed potatoes to the pot. Continue to cook for an additional 30 minutes or until the vegetables are tender.
9. Carefully remove the lemongrass stalks, star anise pods, cinnamon stick, cloves, and bay leaves from the stew.
10. Serve the Bo Kho hot, garnished with fresh cilantro and accompanied by lime wedges for an added zesty touch. Enjoy it with crusty bread or rice noodles for a complete meal.