Bo Kho (Vietnamese Beef Stew)

Ingredients

• about 910 g Beef chuck
• 2 large Carrots
• 1 large Onion
• 3 stalks Lemongrass
• 3 pieces Star anise
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 6 cups Beef broth
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1/2 cup Red wine
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g beef chuck into 2.54 cm cubes. Peel and chop the 2 large carrots into bite-sized pieces. Peel and chop the 1 large onion. Finely mince the 3 stalks of lemongrass (discarding the tough outer layers) and the 3 cloves of garlic.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the beef cubes in a single layer, working in batches if necessary to avoid crowding the pot. Sear the beef for 2-3 minutes per side until browned all over.
3. 3Add the chopped onion, minced lemongrass, and minced garlic to the pot with the beef. Cook, stirring frequently, for 3-5 minutes until the onions are softened and the mixture is fragrant.
4. 4Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly. Pour in the 6 cups beef broth, 2 tbsp soy sauce, 1 tbsp sugar, and 1/2 cup red wine. Add the 3 pieces of star anise. Bring the liquid to a boil.
5. 5Add the chopped carrots to the pot. Once the stew returns to a boil, reduce the heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Remove the star anise pieces before serving. Ladle the Bo Kho into bowls. Garnish with the 2 tbsp chopped cilantro and serve hot with rice noodles.

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