ONE POT BEEF STEW
One-Pot Bo Kho (Vietnamese Beef Stew) recipe adapted for the Instant Pot, Crock Pot or stovetop.
Ingredients
• 2 - 3 lbs beef brisket or chuck, cut into large chunks depending on how people you’re feeding
• 3 medium carrots, cut into chunks
• 1 medium yellow onion, chopped
• 1 daikon cut into chunks
• 3 cloves garlic, minced
• 1-inch piece ginger, cut into thin slices
• 2 tbsp tomato paste
• 3 tbsp fish sauce
• 2 tbsp chicken powder
• 2 tbsp sugar (or rock sugar - recommending using rock sugar)
• 1 tbsp annatto oil (optional, for color)
• 3 tbsp of Chinese five spices seasoning
• 1 stalk lemongrass, bruised and tied into a knot
• 2.5 - 3 cups beef or chicken broth
• 1/2 cup water (add more if too savory for taste)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Fresh herbs: Thai basil or cilantro for garnish
• Lime wedges, white onions, for serving
• bread, rice, or noodles
Instant Pot Method
1. Sear the Beef: Set the Instant Pot to “Sauté.” Add a bit of oil and sear the beef chunks on all sides until browned. Remove and set aside.
2. Sauté Aromatics: Add onions, garlic, and ginger to the pot. Cook until fragrant (2-3 minutes). Stir in the tomato paste and Chinese 5 spices seasoning powder.
3. Deglaze: Add a splash of broth to deglaze the pot, scraping the bottom to release any browned bits.
4. Combine Ingredients: Return the beef to the pot. Add carrots, lemongrass, fish sauce, chicken powder, sugar, and the remaining broth and water. Stir well.
5. Pressure Cook: Seal the lid and set to “Pressure Cook” or “Manual” for 25-30 minutes. Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
6. Thicken the Broth (Optional): Set the Instant Pot to “Sauté.” Add the cornstarch slurry and stir until the broth thickens (2-3 minutes).
7. Serve: Garnish with herbs and serve with crusty bread, rice, or noodles.
Crock Pot Method
1. Sear the Beef: In a skillet, heat oil and sear the beef on all sides. Transfer to the Crock Pot.
2. Sauté Aromatics: In the same skillet, cook onions, garlic, and ginger. Add tomato paste and Chinese 5 spices seasoning powder. Deglaze with a bit of broth, then pour everything into the Crock Pot.
3. Combine Ingredients: Add carrots, lemongrass, fish sauce, chicken powder, sugar, broth, and water to the Crock Pot. Stir to combine.
4. Slow Cook: Cook on Low for 8 hours or High for 4-5 hours, until the beef is tender.
5. Thicken the Broth (Optional): Add the cornstarch slurry in the last 30 minutes of cooking.
6. Serve: Garnish with herbs and serve as desired.
Stovetop Method
1. Sear the Beef: In a large pot, heat oil over medium-high heat. Sear the beef chunks until browned. Remove and set aside.
2. Sauté Aromatics: Add onions, garlic, and ginger to the pot. Cook until fragrant, then stir in tomato paste and Chinese 5 spices seasoning powder.
3. Deglaze: Add a splash of broth, scraping the bottom of the pot.
4. Simmer: Return the beef to the pot, along with carrots, lemongrass, fish sauce, chicken powder, sugar, broth, and water. Bring to a boil, then reduce to a simmer. Cover and cook on low for 2-2.5 hours, stirring occasionally, until the beef is tender.
5. Thicken the Broth (Optional): Stir in the cornstarch slurry during the last 10 minutes of cooking.
6. Serve: Garnish with herbs and enjoy.
This one-pot beef stew is perfect for cozy comfort and is versatile for any cooking method. Enjoy!
Bonus: Adding Beef Tendons
Beef tendons add a rich, gelatinous texture to Bo Kho. Here’s how to include them:
1. Prepare the Tendons:
• Rinse the tendons thoroughly under cold water and vinegar.
• If using an Instant Pot, pressure cook the tendons separately with water, a pinch of salt, and a slice of ginger for 30 minutes on high pressure, then let them naturally release. This ensures they are tender enough to cook alongside the beef.
• For Crock Pot or stovetop, pre-simmer the tendons in a pot of boiling water with salt and ginger for 2-3 hours until soft, then add them to the stew.
2. Incorporate into the beef stew:
• Once the tendons are tender, cut them into smaller pieces and add them to the pot during the final 15-20 minutes of cooking.
• This allows the tendons to absorb the flavorful broth without overcooking.
The tendons will melt into a luscious, chewy addition that elevates the dish!
#vietnamesefood #beefstew #onepotmeals #dinnerideas #comfortfood
Beef stew is a comforting dish with roots in various cultures. The Vietnamese version, known as Bo Kho, is famous for its rich flavor profile, featuring ingredients such as beef brisket, carrots, daikon, and uniquely seasoned with Chinese five spices. If you’re looking to elevate your Bo Kho, consider adding beef tendons, which provide a delightful gelatinous texture. To prepare the tendons, rinse them under cold water, and pressure cook them separately with water and a slice of ginger. This ensures they blend seamlessly into your stew while enhancing its depth. The versatility of Bo Kho allows for adaptations in cooking methods—from quick Instant Pot meals to slow-cooked Crock Pot versions or traditional stovetop preparations, each method captures the essence of this beloved comfort food. Serve it with crusty bread, rice, or noodles to soak up the delicious broth. Don't overlook garnishes like fresh herbs and lime wedges, which add brightness to each bowl. Gather the ingredients, follow the steps, and indulge in a heartwarming dish that’s sure to please everyone at the table!
