This healthy and very tasty Vietnamese stew can be made on the stove top, in a slow cooker or in the oven. Bo Kho is a traditional vietnamese meal which is beef stewed with tomato, star anise, and lemongrass.
Preparation Time: 20 minutes
Cooking Time: 90 minutes stove top, 120 minutes oven or 4 hrs in a slow cooker
Makes: 8 servings
Ingredients 1 kilo of stewing steak in cubed 4cm pieces
1 brown onion
2 cloves of garlic, finely chopped
3 carrots cut into 3cm slices
4 whole star anise
1 bay leaf
4 cm piece of ginger sliced or finely chopped
2 stems of lemongrass, pale section halved
400gm of diced tomatoes (or chop your own)
500ml (2 cups) beef stock
200gm green beans (approximately)
Fresh coriander and steamed rice to serve
Brown the beef pieces in two batches in a large heavy based pot (if cooking on the stove top), or brown in a large fry pan if cooking the stew in a slow cooker or oven. If cooking in the oven, preheat the oven to 150c now. If cooking the stew in the slow cooker, heat the slow cooker to high now.
Place all the beef to the side and fry the onion and garlic until soft. Now add the lemongrass, star anise, bay leaf and ginger to the pan/pot and gently fry for a minute or two until the aromas begin to rise.
Now add the beef back to the pot if cooking on the stove top, or transfer all the ingredients so far to a large casserole dish (for oven baking) or to the slow cooker if slow cooking.
Add the carrot and stir through to coat it with the flavours of the ingredients so far, then add the tomatoes and stock.
Stir the ingredients together, place on the lid and cook until the meat starts to fall apart - or as long as you like! Stir every half an hour or so, or hourly if in the oven or slow cooker. If cooking in a slow cooker, you don't really have to at all. In a slow cooker I usually cook it for 4 to 5 hours on high.
Add the beans half an hour prior to serving.
Serve sprinkled with coriander leaves and with a side of steamed rice
FREEZING TIP: Cool at the end of step 5. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180C. Reheat. Continue from step 6.