Gluten-Free Vietnamese Beef Stew (Bò Kho)

Instructions

1. 1Cut the about 910 g beef chuck into 3.81 cm cubes. Cut the 3 medium carrots into 2.54 cm chunks. Cut the 3 medium potatoes into 2.54 cm chunks. Dice the 1 large onion. Mince the 4 cloves garlic.
2. 2Prepare the aromatics: Smash the 2 stalks lemongrass by hitting them firmly with the back of a knife to release their fragrance. You can also tie them into a knot.
3. 3Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Add the about 910 g beef chuck cubes and sear them on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
4. 4Add the diced 1 large onion to the pot and cook, stirring, until softened, about 5 minutes. Add the minced 4 cloves garlic and cook for another minute until fragrant, being careful not to burn it.
5. 5Stir in the 2 tablespoons of tomato paste and cook for 1 minute. Add the smashed 2 stalks lemongrass, 3 star anise, 2 tablespoons fish sauce, 1 tablespoon sugar, and 2 tablespoons annatto seeds. Stir everything together well and cook for 1 minute until fragrant.
6. 6Return the seared about 910 g beef chuck to the pot. Add enough water to just cover the beef. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes. The beef should be starting to get tender.
7. 7Add the 3 medium carrots and 3 medium potatoes to the pot. Ensure they are submerged in the liquid. Cover and continue to simmer for another 30-45 minutes, or until the beef is very tender and the vegetables are cooked through. The stew should be thick and flavorful.
8. 8Remove and discard the lemongrass stalks and star anise before serving. Serve the Gluten-Free Vietnamese Beef Stew hot with the 6 slices of gluten-free bread for dipping.

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