Vietnamese beef stew

Name: Vietnamese beef stew
Total time: 150 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 650 g Beef for stewing; 350 g Carrot; 150 g Onion; 180 g Tomato passata; 12 g Garlic; 15 g Ginger; 30 g Lemongrass; 2 g Star anise; 2 g Cinnamon stick; 2 g Chinese five-spice powder; 30 g Fish sauce; 10 g Sugar; 20 g Rapeseed oil; 1000 g Water; 12 g Fresh coriander

Tender beef and carrots with lemongrass and warm spices.

Estimated total time: 150 minutes4 portionsAbout 430 kcal per portion

Vietnamese beef stew with carrots in a white bowl — Photo: Nam Ngo · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 4 portions

650 g Beef for stewing
350 g Carrot
150 g Onion
180 g Tomato passata
12 g Garlic
15 g Ginger
30 g Lemongrass
2 g Star anise
2 g Cinnamon stick
2 g Chinese five-spice powder
30 g Fish sauce
10 g Sugar
20 g Rapeseed oil
1000 g Water
12 g Fresh coriander

Method

Cut beef into 3 cm cubes and toss with five-spice and half the fish sauce. Bruise lemongrass and cut carrots into large pieces.
Heat oil and brown beef in batches. Add chopped onion, garlic and ginger and cook for 5 minutes.
Add passata, water, lemongrass, star anise, cinnamon, sugar and remaining fish sauce. Cover and simmer gently for 90 minutes.
Add carrots and simmer for another 30 minutes until beef and carrots are tender. Remove whole aromatics and finish with coriander.

Bread or noodles are separate. Whole spices and lemongrass are conservatively counted despite being discarded.

Bò kho

Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

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