By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
528 cal · 210 min
Bò Kho (Vietnamese Beef Stew)
Recipe GLPR7de59501ad8169
A fragrant Vietnamese beef stew slow-cooked with lemongrass, ginger, garlic, and warm spices. Tender chunks of beef become deeply flavorful when braised with tomatoes, star anise, and bay leaf, creating a rich sauce perfumed with five-spice powder. The finished dish is brightened with fresh herbs and served alongside carrots that soften into the stew.
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Ingredients
2-pound boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
¼ cup Canola or neutral oil, divided
1 cup Chopped shallots or yellow onion
3 tablespoons Minced peeled fresh ginger
1 tablespoon Finely chopped garlic
3 ounces Lemongrass stalks, trimmed and cut into 3-inch pieces, gently smashed
1½ cups Canned crushed tomatoes
3 tablespoons Fish sauce, plus more to taste
1½ teaspoons Five-spice powder
2 teaspoons Light or dark brown sugar
2 Whole star anise
1 Fresh bay leaf
½ teaspoon Fine sea salt, plus more to taste
3½ cups Water
1 pound Carrots, peeled and cut into 1-inch pieces
¼ cup Coarsely chopped fresh cilantro, mint, or basil
Directions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil, working in batches if needed, and sear the beef chunks on all sides until deeply browned, about 10–12 minutes total. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining 2 tablespoons of oil. Add the chopped shallots and cook, stirring occasionally, until they begin to soften, about 3–4 minutes.
Stir in the minced ginger and chopped garlic, cooking for about 1–2 minutes until fragrant.
Add the five-spice powder and brown sugar to the pot, stirring to coat the aromatics and allow the spices to bloom for about 30 seconds.
Pour in the crushed tomatoes and stir to combine with the spice mixture, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot. Add the lemongrass pieces, fish sauce, bay leaf, star anise, and sea salt.
Pour in the water and bring the mixture to a gentle simmer. Reduce heat to low, cover the pot with a lid, and simmer for about 90 minutes, stirring occasionally. The beef should begin to soften at this point.
Add the carrot pieces to the pot, stir to combine, and continue simmering covered for another 60–90 minutes, or until the beef is very tender and can be easily broken apart with a fork, and the carrots are soft.
Taste the stew and adjust the seasoning with additional fish sauce and salt as needed. Remove the pot from heat and let it rest for a few minutes.
Ladle the stew into bowls, ensuring each serving includes plenty of beef, carrots, and broth. Sprinkle with fresh cilantro, mint, or basil before serving.
Comments
Lemongrass is the sticking point here—Harris Teeter and Kroger carry it fresh in the produce section, but Food Lion, Publix, ALDI, and Walmart inconsistently stock it, forcing a second stop in Charlotte. The beef chuck, aromatics, and spices are cheap and universally available, bringing cost per serving to roughly $3.50–$4.00, which is solid for a braise that yields six servings. The 210 minutes is honest but front-loaded: 10 minutes of prep, then three hours of hands-off simmering, making it a Sunday project rather than a weeknight meal. The stew reheats beautifully and improves overnight, but it's not a same-night-only dish—plan it for meal prep or a day when you can set it and forget it.
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