Bo Kho Vietnamese Beef Stew

Ingredients

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, sliced
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 3 star anise pods
• 1 cinnamon stick
• 1 tsp whole cloves
• 2 tbsp tomato paste
• 3 tbsp Bo Kho spice powder (or 2 tbsp curry powder + 1 tbsp five-spice powder)
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 6 cups beef stock
• 2 large carrots, cut into 1-inch pieces
• 1 lb daikon radish, cut into 2-inch pieces
• 2 Roma tomatoes, cut into wedges
• 2 Thai chilies, sliced (optional)
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• French baguette or rice noodles for serving

Instructions

1. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides, about 8-10 minutes total. Remove beef and set aside.
2. In the same pot, sauté onions until softened, about 5 minutes. Add garlic, ginger, lemongrass, star anise, cinnamon stick, and cloves. Cook for 2 minutes until fragrant.
3. Stir in tomato paste and Bo Kho spice powder, cooking for 1 minute. Add fish sauce, sugar, and salt, stirring to combine.
4. Return beef to the pot and add beef stock. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours, stirring occasionally.
5. Add carrots and daikon radish to the pot. Continue simmering for 45 minutes until vegetables are tender and beef is fork-tender.
6. Add tomato wedges and Thai chilies (if using) in the last 10 minutes of cooking. Taste and adjust seasoning with additional fish sauce, sugar, or salt as needed.
7. Remove whole spices, lemongrass, and ginger pieces before serving. Ladle into bowls and garnish with fresh cilantro and green onions.
8. Serve hot with crusty French bread for dipping or over rice noodles.