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Slow Cooked Beef Stew – Bo Kho


Beef, trimmed and cut into 2cm cubes
400-500 Grams
Carrot, peeled and cut into 1.5 cm cubes
Coconut milk
500 Milliliters
1 Pints
Lemongrass (Cay sa)
1 Pints
1 Pints
Other spices: Salt, Fresh ground black pepper, MSG, Sugar
1 Cups

Preparation mode:

How to make “Homemade Beef Stew”:

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Beef stew comprises a huge amount of thick beef shanks and tendons, which demands a lot of time to make them truly tenderized. I prefer to use a slow cooker to cook overnight and just warm my stew up in the morning before serving. But do not worry at all if slow cooker is something out of your hands because I will introduce to you a new way of cooking beef stew.

Step 1: Firstly, prepare all ingredients: washed and minced onions, gingers, lemongrass. Put lemongrass stalks into plate. Carrots and radishes are sliced into desired length.

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Step 2: Wash and cut beef into small bite-sized chunks.

Step 3: Add 2 tbs sugar, 1 tbs salt, ½ tbs MSG, pepper to marinate beef pieces. Stir them well and let them stand in room temperature for 15-20 minutes.

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Step 4: Heat the vegetable oil in a pan over a medium heat. After that, add chopped onions and fry them over a strong heat until golden brown and crisp. Let the cubes of beef cook undisturbed for 4-5 minutes until the undersides develop a dark brown crust and come away easily from the pan.

Step 5: Add the lemongrass stalks which you prepared, beef and coconut milk into a pressure cooker. Cook until brown on the outside. Close the lid and secure the pressure regulator. Then reduce the heat to a medium, set your timer for 15 minutes, open the lid and take beef out.

Step 6: Meanwhile, place prepared carrots and radishes in a saucepan with enough water to cover. Bring to a boil and cook until tender.

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Step 7: Transfer both beef and carrots to cook until soft. Adjust to your taste with water, spices and basil if necessary. Taste great with rice noodles or breads. 

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How to serve:

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