Vietnamese Beef Stew (Bò Kho

• Gluten free

• Meat

  • 1 2-inch chunks 2 to 2 1/2 pounds stew cut beef or boneless beef chuck cut into 1

• Produce

  • 4 Carrots, large
  • 1/4 cup Cilantro leaves or thai basil, fresh
  • 3 large cloves Garlic
  • 3 tbsp Ginger, fresh
  • 3 stalks Lemongrass
  • 3 Potatoes, large
  • 1 Yellow onion, medium

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 3 tbsp Fish sauce

• Pasta & Grains

  • 1 French bread or rice noodles

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 1/2 tsp Brown sugar
  • 2 1/2 tsp Chinese five spice powder
  • 2 Star anise, whole

• Oils & Vinegars

  • 3 tbsp Canola oil

• Nuts & Seeds

  • 3 cups Coconut

• Liquids

  • 3 cups Water

Found on imnotthenanny.com

Description

Ingredients

• 2 to 2 ½ pounds stew cut beef or boneless beef chuck cut into 1½-inch chunks
• 3 large cloves garlic, minced
• 3 Tablespoon minced fresh ginger (about 3” knob)
• 2 ½ tsp Chinese five-spice powder
• 1 ½ tsp brown sugar
• 1 tsp ground black pepper
• 3 Tablespoon fish sauce
• 3 Tablespoon canola oil
• 1 medium yellow onion, finely chopped
• 3 Tablespoon tomato paste
• 3 stalks lemongrass cut into 3-inch lengths
• 2 whole star anise
• 3 cups of coconut juice (or coconut water)
• 3 cups of water
• 4 large carrots, peeled and cut into 1-inch chunks
• 3 large potatoes, peeled and cut into 1-inch chunks
• ¼ cup coarsely chopped fresh cilantro leaves or Thai basil
• French bread or rice noodles (cooked according package directions)

Directions

• In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper.
• In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes.
• In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch.
• Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes.
• Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water.
• Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart.
• Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed.
• To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).