Are you looking for a beef recipe that’s a bit more interesting than your regular ol’ stew? This highly aromatic Vietnamese Beef Stew will quickly become your favourite comfort food!
Tender slow-cooked beef in a rich and incredibly flavourful gravy – this stew is easy to make on the stove/oven or your slow cooker. In partnership with [yellow tail]
You will also love my Chunky Beef Casserole
Posted October 2014 | Updated November 2019
When I first posted this Vietnamese Beef Stew recipe, I had no idea it would become THE most popular recipe on this blog… I am thrilled to partner with [ yellow tail ] wines to update this post with even more expert tips, a step by step tutorial and a brand new video!
[yellow tail] believe that great quality wine can be affordable and good fun too – hey, there’s a philosophy I can get behind! Their wines are full of flavour and so drinkable – I am proud to be part of their Partners in Wine campaign to help bring happiness to the table.
This Vietnamese Beef Stew (Bo Kho) is, hands down, my favourite slow-cooked wonder.
After some initial prep work, you can simply sit back and enjoy a glass of wine chatting with your friends while your kitchen is flooded with the most mouthwatering aroma.
What is Bo Kho?
Bo Kho is not your average beef casserole! It is a delicious Vietnamese pot-roasted beef stew with tomatoes and carrots that’s fragrant with lemongrass, star anise and cinnamon. Soy and fish sauce add rich umami flavours in the gravy and the slow cooking results in fall-apart tender meat.
Even though it may sound exotic, Bo Kho is quite similar to French beef stews in the way it is made. Once you take a bite you will be hooked, mark my words!
It is such an amazingly fragrant and comforting dish that, like most stews, tastes even better the day after its made.
Ingredients
Here’s what you will need to make traditional Bo Kho. Some ingredients that are typical in Vietnamese cooking used to be a little harder to source, but these days you can find them in most major supermarkets! If you have any ethnic shops nearby they are almost sure to carry these at a cheaper price.
- Beef (obvs!) – but which beef cut is best for stews? Look for beef that is suitable for slow cooking, such as braising steak, brisket, chuck, shin or even oxtail. I love using braising steak or beef shin in this recipe. The additional marinating will tenderise and add flavour to your meat. The long and slow cooking guarantees the beef will be melt-in-the-mouth tender by time you tuck in.
- Vegetables – Shallots, garlic, tomatoes and carrots are typical in Bo Kho. I like to add butternut squash to make this stew stretch further. The squash is added halfway through the cooking so that it doesn’t totally disintegrate into the stew.
- Aromatics – Lemongrass, cinnamon, star anise, Chinese Five Spice and kaffir lime leaves. All these are all typical in Vietnamese cuisine and easy to source with the exception, perhaps, of the lime leaves. Fresh kaffir lime leaves can be found in some big supermarkets but you can also use dried ones which are more widely available. If you can’t find any you can leave them out or use a little grated lime zest instead.
- Putting it all together – the stew also contains brown sugar, soy sauce, fish sauce, beef stock and tomato paste. Green chilies add a little heat, but this is a gently spiced stew, mild enough for younger children to enjoy.
Maximum flavour, a little effort
To create the best beef stew this side of Julia Child you MUST brown your beef first. This is really the one non-negotiable step in most stews and casseroles. In this Vietnamese stew, the beef is marinated first with lemongrass, garlic, sugar, Chinese Five Spice, soy sauce, fish sauce, salt and pepper.
The beef cubes are then browned over high heat – hear that sizzle when it hits the pan! – until nicely coloured. Be patient and sear the meat in batches – if you crowd the pan then it will stew and not brown. You want to trigger the wonderful Maillard reaction – the chemical reaction involved in browning.
Any bits of browned beef that get stuck to your pan will add wonderful flavour into your stew. Deglaze the hot pan by adding some hot beef stock and use a wooden spoon to scrape all these bits of tasty goodness into your dish.
What wine goes with beef stew?
Many moons ago I was Art Editor of Wine Magazine… and wine and food matching was taken very seriously indeed and debated endlessly. Frankly it was a bit exhausting…
These days I am a bit more relaxed about it – I want wine that’s good quality but above all I want to enjoy it!
I find [yellow tail] Shiraz to be a perfect match for this aromatic beef stew – bold enough to stand up to the rich flavours, but lovely to also sip on its own. Who said good wine can’t be affordable as well? 😉
How to make Vietnamese Beef Stew
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1. Prepare the lemongrass by removing the tougher outer leaves. Top and tail the lemongrass then finely chop in the tender inner stalk. Some people like to bash the stalk with the side of a knife to soften… feel free to take your aggression out this way.
STEP 2. Slice the beef into even cubes and remove any large bits of fat. Place in a bowl.
STEP 3. Add the lemongrass, garlic, sugar, Chinese Five Spice, soy sauce, fish sauce, salt and pepper to the beef. Stir to combine, cover and marinate for one hour.
STEP 4. Preheat the oven to 160C (325F). Heat the vegetable oil in a large lidded casserole dish (Dutch Oven). Sear the beef, in batches, over medium high heat until nicely browned.
STEP 5. Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.
STEP 6. Add the shallots and chillies and stir for a couple of minutes.
STEP 7. Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock. Bring slowly to a rolling simmer.
STEP 8. Cover the casserole and transfer to the preheated oven. Set the timer and cook for an hour. Sip some wine while you wait 😉
STEP 9. Take the casserole dish out of the oven – careful it will be very hot! – and stir in the butternut squash. Cover and cook for another hour.
STEP 10. Remove and discard the cinnamon stick, star anise and kaffir lime leaves. Stir in one tablespoon of cornflour diluted in cold water and simmer for a couple of minutes on the hob if you wish to thicken the stew further.
STEP 11. Add some chopped basil leaves, check the seasoning and add salt and pepper, if needed. Serve with a crusty French baguette or over rice with a glass of [ yellow tail ] Shiraz!
Recipe tips, tricks and FAQs
Can I cook this recipe on the hob? Yes – simply simmer over low heat for two hours, adding the squash after one hour. Do check up on the liquid levels and top up with a little hot water if the pot is getting too dry.
Can I make this stew in my Instant Pot? You certainly can and it is so delicious that i have dedicated an entire post to it – see instructions for Pressure Cooker Vietnamese Stew here.
Can I make this stew in my Slow Cooker? Beef stew is easy to make in a CrockPot! Follow steps 1-5 then transfer the meat to your slow cooker. Add all the remaining ingredients, stir and cook on LOW for 7-8 hours or on HIGH for 4-5. Add the cornflour slurry and cook, uncovered, on HIGH until the gravy thickens.
How long will this stew keep? You can keep the stew in the fridge for up to three days. Cool completely first then store in a suitable container. The flavours will actually intensify the longer you keep it.
Can I freeze Vietnamese beef stew? Absolutely! Cool and divide into suitable containers. Freeze and use within three months. Defrost overnight in the fridge or thaw in a microwave. Always make sure that reheated food is piping hot all the way through before serving.
HAVE YOU MADE MY VIETNAMESE BEEF STEW? Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM
One–pot Vietnamese Beef Stew
Ingredients
Beef and Marinade
- 900 g 2lb braising steak (chuck steak) cut into cubes
- 1 tsp Chinese five spice powder
- 1 tsp salt
- 1 tsp ground pepper
- 2 lemongrass stalks outer leaves removed, finely chopped
- 3 large garlic cloves minced
- 3 tbsp soy sauce
- 1 tsp fish sauce optional
- 1 tbsp brown sugar or palm sugar
For the Stew
- 2 tbsp vegetable oil to sear beef
- 4 banana shallots peeled and roughly chopped
- 2 green chillies de seeded and finely chopped
- 4 large tomatoes chopped
- 2 tbsp tomato paste
- 4 carrots peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves fresh or dried
- 625 ml | 2 ½ cups hot beef stock
- 450 g | 1lb butternut squash peeled and cubed
- 1 tbsp cornflour /cornstarch diluted in 1 tbsp cold water, to thicken
- Thai basil chopped to garnish
- salt and pepper to season if needed
Instructions
- Combine the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt and pepper in a bowl and mix well. Leave to marinate for an hour.
- Preheat the oven to 160C (325F) and have all your vegetables prepared.
- Put the oil in the casserole and heat over medium high heat. Sear the beef, in batches if necessary, until nicely browned.
- Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the shallots and chillies and stir for a couple of minutes.
- Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.
- Cover the casserole and transfer to the oven. Cook for an hour.
- Take the casserole dish out of the oven – careful it will be very hot! – and stir in the butternut squash.
- Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.
- Stir the cornflour slurry into the stew and simmer for a couple of minutes on the hob to thicken the gravy.
- Remove and discard the cinnamon stick, star anise and kaffir lime leaves.
- Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice..
Slow Cooker instructions
- Marinate and brown the beef as instructed above then transfer to your slow cooker.
- Add all the remaining ingredients and stir to combine. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Add the cornflour slurry and cook on HIGH, uncovered, until the gravy thickens.
- Remove and discard the cinnamon stick, star anise and kaffir lime leaves.
- Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice.
Video
Notes
- Can I make this stew in my Instant Pot? You certainly can and it is so delicious that I have dedicated an entire post to it.
- How long will this stew keep? You can keep the stew in the fridge for up to three days. Cool completely first then store in a suitable container. The flavours will actually intensify the longer you keep it.
- Can I freeze Vietnamese beef stew? Absolutely! Cool and divide into suitable containers. Freeze and use within three months. Defrost overnight in the fridge or thaw in a microwave. Always make sure that reheated food is piping hot all the way through before serving.
Glynis says
Made this for dinner tonight, we loved it, will definitely make it again.
donna says
how would this be with the addition of some coconut milk … i tend to like more creamy casseroles ..
Rani says
Sorry,💕
I posted a review on the wrong page……
😶
But I plan to try your stew tomorrow….
Rani says
Your recipe as is was actually good (well, I added a pinch of red pepper flakes and 1/4 t cayenne). If my income were compromised, I’d definitely make it as is.
….., but at this point, I’ve been finding vegetarian and even vegan recipes that are crave worthy.
So I wondered what might make this good dish crave worthy. So…..
1) I added coconut milk (1 can – and it happened to be high in fat)
2) I had some pumpkin puree left over from another recipe. I added that (roughly 1 3/4 C)
3) I toasted some sweetened coconut under the broiler to put on top (one cheat I use)
4) I included fresh cilantro in the pot with the spinach
5) I blended the soup with an immersion blender
4) at the last minute, I also set out a lime to slice into wedges to serve alongside the soup
5) set out a small plate of cilantro leaves for garnish
6) and I set out a little plate of goji berries.
7) stirred in a good 2-3 tablespoons of lime juice
8) and, as I’m not a huge fan of curry *yet*, I added a pinch of powdered stevia.
I personally really like the soup way better this way.
I’ve not had an immediate response that this is crave worthy? But I cannot taste any of the ginger (maybe it is getting old)? I might toy with the leftovers. Time might very well prove this to be not just a really good soup, but when altered a bit more, a truly crave worthy soup.
……
That said, as others have said, changing flavor profiles is a no brainer.
I had never thought of combining sweet potatoes, spinach, and chickpeas (in this, my early efforts towards vegetarianism).
It’s a brilliant approach to nutrition…..
It was an easy thing to set up, and I was able to cook it all day on low, which is a great plus in a slow cooker recipe.
Thank you for sharing this recipe. I’ve enjoyed your recipe, enjoyed changing your recipe, and am now enjoying the process of planning other ways to use your recipe!
I should definitely check out more of your blog!
Thanks again!
Sherry says
Write your own cooking blog. How insulting to tell the author how to cook. Come up with your own blog.
Lucy Parissi says
It’s actually posted on the wrong recipe
Debby says
Exactly. How rude of Rani. That person should do their own blog instead of tearing apart someone else’s amazing recipe.
Debby says
How rude to tear apart someone’s amazing recipe.
Orly says
I can’t wait to try this recipe , can I substitute cubed chuck roast for the beef shins ?
Lucy Parissi says
Hi Orly yes that would be fine!
Heather says
Do you like this recipe better as suggested, slow cooked, or in a pressure cooker? Which is best/ your favorite?
Lucy Parissi says
Hi Heather, either way is fine and tastes delicious! You have more control if you cook on stove/oven
TJG says
Tasted great, used sweet potato instead of squash, worked well. Thanks very much
Lucy Parissi says
Thanks for your comment Tom glad you enjoyed it
Filiz says
Lucy, it was delicious, a fantastic receipt, thank you. I only used a tiny amount of green chilli, my kids can’t cope with spice, and it was still full of flavour. Couldn’t find fresh kaffir lime leaves but found a jar of them at the supermarket..just as good I think.
Lucy Parissi says
Very glad you enjoyed it! 🙂
Maryam says
This sounds delicious. I was just wondering if there was an easy substitute for the cubed butternut squash, as I’m not sure I’ll be able to get my hands on any. Thanks!
Lucy Parissi says
Hi Maryam, you can leave it out or replace with potatoes or sweet potatoes. Potatoes will need about 40 minutes, sweet potatoes 25-30.
Jen says
I would have loved to try this, however there are so many ads this recipe is unusable. Thanks!!
Lucy Parissi says
I am sorry you feel that way. Bloggers make their living through their ad revenue – creating recipes and videos full time doesn’t pay for itself. However there is a “jump to recipe” button you could use to get straight to the recipe card.
Ani says
Sounds delicious! Would this be good on rice?
Lucy Parissi says
Yes it’s delicious with rice
Wil Dempster says
This is a great recipe! I’ve never seen beef shins in the store, but I have seen beef shanks. I wonder if I could alter this recipe to make sort of a Vietnamese Oso Buco or something. Love the spice combo but I have never heard of Kaffir Lime Leaves. What does this add to the dish?
Lucy Parissi says
In the UK you can find dried kaffir lime leaves (Schwartz brand do them) or fresh in some large supermarkets. If you can’t find them don’t worry about it – you can add a little grated lime zest over the finished dish instead.
Jenorthway says
RawalpindiCan this recipe be frozen?
Lucy Parissi says
Yes it can. Cool completely then portion into suitable containers. Use within three months, defrosting in the fridge overnight or in a microwave. Refeat until hot all the way through before serving x
Bo says
Hi! I”ve never cooked with beef shins before… (in fact, never really cooked beef before) but hoping to cook this for a party for a 40th on the weekend! When you say 900g beef shin… do you mean… including bone when you buy it, or you need 900g of meet after you have de-boned it? I’m trying to order the meat now and it comes with bone so thought I’d check, as I need to multiply the quantity for the party. Cheers!
Lucy Parissi says
Just diced beef (no bone). You can use any type of beef that’s suitable for slow cooking, they come in different names such as braising steak, stewing beef etc