Well, that was a rainy and dreary weekend in Regina! Thank god for good books and new episodes of Law & Order: SVU on Netflix. And thank god for beef stews! You’ve all seen my post on the Irish beef stew, but this time around I decided to make a Vietnamese beef stew (or “bo kho” in Vietnamese).
I remember my mom making this when I was younger and I’ve always loved the heartiness and warmth of it. My mom always used fattier cuts of beef, but as you all know, I like leaner cuts of meat so I used 2 lbs of stewing beef bought at Sobeys (on sale this week!).
Now, there are a couple key differences between Vietnamese beef stews and the beef stews of other cultures (other than seasoning): 1) Vietnamese beef stews aren’t as thick as other stews. If you remember, in the Irish beef stew recipe, the stew is thickened near the end with a butter and flour mixture. Vietnamese beef stews are a little more soupy. 2) European beef stews are served over mashed potatoes. Vietnamese people did not mash their potatoes. Instead, Vietnamese beef stews are served with a thick, crusty loaf of French bread. France ruled Vietnam as a colony for hundreds of years, and you can see lots of French influence in Vietnamese cuisine. For example, Vietnamese “banh mi” (a sandwich served on a baguette), and desserts such as flan and pate a choux pastries. The French introduced bread to the Vietnamese people and this hearty beef stew is only completed by a nice loaf of French bread.
Now, this version of Vietnamese beef stew is a little spicy as I used two red chili peppers. My husband and I both like spicy foods, so this was fine for us, but if you don’t like things too spicy, just use one red chili pepper. There are a couple of spices in this recipe that some of you may not be familiar with and that’s Chinese five spice and star anise. These are common spices in Vietnamese cuisine and when you smell them, it will definitely remind you of Vietnamese broths and soups. You can find them at an Asian food store or grocery stores with well-stocked Asian aisles, like Superstore. I have never found them at Sobeys or Co-op.
Also, although this recipe requires some prep time, I love the fact that there are ‘breaks’ in there where the stew simmers and I can rest. First, I marinated the beef and set it aside. While it is marinating, I prep all the vegetables and gather all the ingredients. I like having all the ingredients prepped and gathered by the stove, as it’s not practical for me to waddle back and forth between the stove and the pantry multiple times anymore! Things could burn or overcook by the time I find the ingredient and make it back to the stove! So the prepping and gathering of ingredients took me about 20-30 minutes. It might be faster for you guys, as I’m moving pretty slow lately, but the beef doesn’t need to marinate for that long. After everything is prepped, the next stage is to brown the meat and throw most of the other ingredients in and let it simmer for 1 hour. That’s enough time to watch one episode of Law & Order or have a decent nap. After that hour is up, you throw in the potatoes and then there’s another 45 minutes of simmer time. That’s another episode or nap!
This was the perfect comfort meal for a rainy weekend! What is your favourite comfort meal for rainy days?
Vietnamese Beef Stew (Bo Kho)Print Recipe
- 2 lbs of stewing beef, cut into 1 inch cubes
- 2 tbsp all purpose flour
- 1 tsp Chinese five spice powder
- 1 tsp ground pepper
- 3 large garlic cloves, finely minced
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp canola oil
- 4 shallots, peeled and minced
- 2 red chili peppers, deseeded and finely minced
- 4 tomatoes
- 2 tbsp tomato paste
- 4 carrots, peeled and chopped into thick 2-inch pieces
- 1 cinnamon stick
- 2 star anise
- 2 1/2 cups of beef stock
- 5 potatoes, peeled and quartered (or cubed into 2-3 inch pieces)
Combine the beef, flour, Chinese five spice, pepper, garlic, soy sauce and sugar in a bowl and mix well. Set aside to marinate while you prep all the other vegetables and gather all the other ingredients.
Put the oil in a large dutch oven or pot and heat over medium high heat. Once the oil is hot, lower the temperature to medium and brown the beef cubes.
Add the shallots and red chili peppers and fry for a couple of minutes.
Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise and beef stock and bring to a boil. Lower the heat, cover with a lid and simmer on the low heat for one hour.
After an hour, add the potatoes, give the stew a stir, cover again, and continue to simmer on low heat for 45 minutes.
Check the seasoning, add salt and pepper if needed, remove the cinnamon stick and star anise, and serve with a nice crusty loaf of French bread.