Viet Beef Stew with Star Anise and Lemongrass

Name: Viet Beef Stew with Star Anise and Lemongrass
Total time: 3 h 30 min
Yield: 4 to 6
Ingredients: 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks; 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan; 3 tablespoons fish sauce (such as Three Crabs), plus more to taste; 2 teaspoons light or dark brown sugar; 1 1/2 teaspoon five-spice powder; 1/4 cup canola oil or other neutral oil (such as grapeseed), divided; 1 cup chopped shallots or yellow onion; 3 tablespoons minced peeled fresh ginger; 1 tablespoon finely chopped garlic; 1 1/2 cups canned crushed tomatoes; 2 whole star anise; 1 fresh bay leaf; 1/2 teaspoon fine sea salt, plus more to taste; 5 cups water; 1 pound carrots, peeled and cut into 1-inch pieces; 1/4 cup coarsely chopped fresh cilantro, mint, or basil

3 Ratings
11 Reviews

Baguette and bo kho are great friends, but you also can serve the stew over pasta—try it over boiled egg noodles or rice noodles (select pappardelle-size noodles, such as A Taste of Thai brand). Add a green salad for a complete meal. If fresh lemongrass isn’t available where you shop, substitute 1/4 cup store-bought lemongrass paste, which is more widely available. Unlike fresh lemongrass, which is very tough and fibrous, you don’t have to remove the paste version before serving. Crushed tomatoes are usually available in 28-ounce cans, which each contain about 3 1/2 cups. No use for the leftovers? Start from a 28-ounce can of whole peeled tomatoes; strain and save the juices for Bloody Marys, pulse the tomatoes in a food processor, and measure out the 1 1/2 cups needed for the recipe.

By Andrea Nguyen

February 2019

Gallery

Credit: Greg DuPree

Recipe Summary

active:

1 hr

total:

3 hrs 30 mins

Yield:

4 to 6

Directions

Step 1
Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.

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Step 2
Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
Step 3
Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.
Step 4
Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.
Step 5
Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.
Step 6
Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

Make Ahead

This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator.

Suggested Pairing

Spicy, light-bodied red: 2016 Feudo di Santa Tresa Frappato.

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Anonymous

01/27/2021

A pretty lacklustre recipe here - the flavours sounded great, and I followed the recipe the to the letter, but I agree with another comment here - this is basically a soup with meat and carrots in it.

It feels like this would be better reworked as a slow cooker recipe with less liquid. Or maybe just a long braise of beef to shred for sandwiches or something. I don't think this stew holds up on it's own.

Anonymous

12/15/2020

Yes the amount of water is incorrect,my book also calls for 2-2 1/2 cups of water.This should be corrected as it is a disservice to the authors book.

Leigh Frattolillio

11/07/2020

The recipe in Andrea Nguyen's cookbook calls for 2 to 2 1/2 cups of water. Too bad no one at the magazine caught this mistake.

Yen O'Connell

02/25/2020

Vietnamese bo kho is eaten 2 different ways. The very liquidity version can be eating like pho where you would eat with rice noodles and all the fixings. If you don't like this version, then reduce it so that it's thicker and then it can be eaten with French baguettes. For instant pot version, make it the same way except after the searing and cooking the spices together , the slow cook for a few hours.

Chris Farmer

02/24/2020

Good flavor but WAY too much water in the recipe as written. I used 3 cups instead of the 5 in the recipe and still had to ladle it all out and reduce significantly in a separate pan before adding it back in.

John Yossarian

10/09/2019

Instead of searing the beef, I grilled it over an open flame instead. Gave it more depth. Also the collards at the market were DOA so I use Swiss chard and threw in some shiitake mushrooms.

Slsf475

02/20/2019

ditto, instant pot page is not working

cswan

02/03/2019

Me too, Instant Pot version was noted in magazine as available?

Sabrina Harvey

01/28/2019

Good flavor but more like a soup than a stew. My husband wanted to eat the beef after browning. My daughter loves the broth. All things considered, we'll make it again.

Mcinti

01/27/2019

Also, looking for the Instant Pot version

Prklypr

01/19/2019

Where can I find InstantPot version of Bo Kho mentioned in print magazine? Link does not work. Thanks!

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Viet Beef Stew with Star Anise and Lemongrass

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews (11)

All Reviews for Viet Beef Stew with Star Anise and Lemongrass

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Viet Beef Stew with Star Anise and Lemongrass

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews (11)

All Reviews for Viet Beef Stew with Star Anise and Lemongrass