Vietnamese Beef Stew (Bo Kho)

Vietnamese Bo Kho is a comfort food either served with French bread, cooked rice, or noodles. Beef stew appears at every party or special occasions. It is a variation on a traditional Western beef stew. The spices used to make Vietnamese beef stew are those which completely distinguish its taste from a traditional Western beef stew, and it also never uses red wine. Instead, some recipes for Bo Kho uses beer for cooking. There are many recipes for Bo Kho, but the one introduced here is very easy to follow. I hope this recipe will be used in every kitchen.

Ingredients:
1 lb chuck round or top round, cut into 1 inch cubes
2 tbs all-purpose flour
4 tbs oil
Spices
1 tbs lemongrass, finely chopped
2 cloves garlic, minced
1 tbs fresh ginger, chopped
2 star anise
2 cloves
1 small stick cinnamon
1 tsp Curry powder
1 tsp five spices
1 tbs tomato paste
Others
3 cups water
1 cup chopped white onions
2 carrots, thickly sliced
2 medium potatoes, cut into big chunks
2 tbs fish sauce
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
Garnish
1/2 cup mint leaves
1 lime or lemon

Directions:
In a bowl, mix beef with flour to completely coat the beef.

Heat half of the oil in a cast-iron pot until hot. Brown beef in batches.

Remove and set aside.

In the same pot, add the rest of the oil. Stir in the spice ingredients, except the tomato paste and white onions, and turn the heat to low. Stir and cook for a few minutes, until fragrant.

 Add the white onions and tomato paste. Cook until the white onions soften.

 Transfer beef back into the pot.

Add water and bay leaf and then season with salt and pepper. Bring to boil.

 Cover the pot and braise the beef for 1 hour. After one hour, add potatoes and carrots.

Continue to cook for 30 minutes or until carrots and potatoes are fork tender.

Remove the bay leaf, star anise, and clove before serving.

Tip: Reduce the flour or omit it if you serve the beef stew with noodles.