Gluten-Free Vietnamese Beef Stew (Bo Kho)

Ingredients

• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 cups Carrots, peeled and chopped
• 2 cups Potatoes, peeled and cubed
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 Star anise
• 1 Cinnamon stick
• 2 tbsp Tomato paste
• 6 cups Beef broth
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 2 tbsp Tapioca starch
• 2 tbsp Vegetable oil
• 1/4 cup Fresh cilantro, chopped
• 1 lb Oxtail

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, aiming for approximately 400°F (200°C). Add the 2 lbs of beef chuck, cut into 1-inch cubes, and the 1 lb of oxtail. Sear the meat for 5-7 minutes, turning occasionally, until it is deeply browned on all sides. Remove the seared beef chuck and oxtail from the pot and set them aside on a clean plate.
2. 2Reduce the heat to medium, aiming for approximately 300°F (150°C). Add the 1 chopped onion, 4 minced cloves of garlic, and 1 minced tablespoon of ginger to the same pot. Sauté, stirring occasionally, for 5-7 minutes until the onion is softened and translucent. Stir in the 3 star anise and 1 cinnamon stick and cook for 1 minute more, stirring constantly, until the spices are fragrant.
3. 3Stir the 2 tablespoons of tomato paste into the pot and cook for 1 minute, stirring constantly. Pour in the 6 cups of beef broth and increase the heat to medium, aiming for approximately 300°F (150°C), bringing the mixture to a gentle simmer where small bubbles consistently break the surface.
4. 4Return the seared 2 lbs of beef chuck and 1 lb of oxtail to the pot. Stir in the 2 tablespoons of fish sauce and 1 tablespoon of sugar. Cover the pot tightly with a lid, reduce the heat to low, aiming for approximately 225°F (110°C), and simmer for 1.5 to 2 hours, or until the beef chuck and oxtail are very tender and can be easily pierced with a fork.
5. 5Add the 2 cups of carrots, peeled and chopped, and the 2 cups of potatoes, peeled and cubed, to the pot. Stir them gently into the stew. Cover the pot again and continue to simmer for another 30 minutes, or until the carrots and potatoes are tender when pierced with a fork.
6. 6In a small bowl, whisk together the 2 tablespoons of tapioca starch with 4 tablespoons of cold water until the mixture is completely smooth and lump-free, creating a slurry. Slowly pour this tapioca starch slurry into the simmering stew while stirring constantly. Continue to cook and stir for 2-3 minutes, or until the stew has visibly thickened to your desired consistency.
7. 7Remove the pot from the heat. Carefully ladle the hot stew into individual serving bowls. Garnish generously with the 1/4 cup of fresh cilantro, chopped, and serve immediately.

Substitutions

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