Crock Pot Vietnamese Beef Stew (Bò Kho)
This Vietnamese beef stew gets a fragrant kick with tons of lemongrass. It tastes great on its own, with rice, noodles or a baguette.
- Prep time
- 20 min
- Cook time
- 6 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs beef rough flank or beef chuck/stew meat, cubed
- 3 tbsp finely chopped lemongrass
- 1/2 tbsp fish sauce
- 1/2 tsp salt
- 1 tsp ground black pepper
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 package bo kho bouillon, dissolved into a paste with a about 1 tbsp of water
- 1 tbsp neutral oil
- 2 tbsp tomato paste
- 3 cups water
- 4 carrots, peeled and chopped into 1 inch segments
Instructions
- 1
Mix beef with lemongrass, fish sauce, salt, black pepper, garlic, shallot and bouillon. Let marinate for at least 30 min or overnight up to 24 hours
- 2
Heat oil in a large heavy bottomed pot on medium high heat. Add beef (along with the marinade) and brown.
- 3
Add tomato paste and continue to cook beef until liquid has reduced.
- 4
Transfer beef to slow cooker and add just enough water to cover the beef (for me, this was three cups)
- 5
Cook on high heat for 4-6 hours until beef is tender. This will take longer if you're using rough flank and shorter for other cuts of beef.
- 6
During the last 30 minutes of cooking, add chopped carrots
- 7
Serve with rice, bread or noodles