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StewsUnder 1 HourPressure CookerOne-Pot or PanWinterVietnamese

Vietnamese Beef Stew

Bo Kho is a Vietnamese beef stew known for its rich, aromatic broth. Tender beef chunks, carrots, lemongrass, garlic, shallot, star anise, and cinnamon make this the perfect comfort food dish to enjoy during cooler months. Serve a warm bowl of this hearty soup with rice or a crisp French baguette.

Sarah Banh
Tasty Team
100% would make again
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Vietnamese Beef Stew
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Ingredients

for 6 servings

  • 2 tablespoons canola oil
  • 2 lb beef chuck
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon fennel pepper, or 1/2 tablespoon ground black pepper
  • 1 shallot, thinly sliced
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 whole star anise pods
  • 5 whole cloves
  • ½ tablespoon fennel seeds
  • 1 1-inch piece fresh ginger, sliced
  • ¼ cup grated lemongrass
  • 3 tablespoons tomato paste
  • 5 cups beef stock
  • 1 lb carrots, cut into 1-inch pieces
  • 1 whole cinnamon stick
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar, plus more to taste
  • 4 tablespoons fish sauce, plus more to taste
  • chopped fresh cilantro, for garnish
  • fried garlic, for garnish
  • toasted baguette slice, for serving

Nutrition Info

  • Calories 442
  • Fat 16g
  • Carbs 23g
  • Fiber 4g
  • Sugar 10g
  • Protein 51g

Estimated values based on one serving size.

Preparation

  1. Set the Instant Pot to the Sauté setting. Add the oil to the pot.
  2. Season the beef with the salt and fennel pepper. Place in the pot and allow the bottom to sear, about 7 minutes, then flip and cook until the other side is nicely browned, about 7 more minutes. Remove the beef from the pot and allow to cool.
  3. To the same pot, add the shallot, onion, and garlic; sauté for 2-3 minutes, until aromatic. Place the star anise pods, cloves, and fennel seeds in a spice packet. Add the spice packet, ginger, lemongrass, and tomato paste. Cook and stir until the ginger is softened, about 3 minutes.
  4. Deglaze the pot with 1 cup beef stock. Chop the beef into 2-inch cubes, then add to the pot with the remaining 4 cups stock, carrots, cinnamon stick, soy sauce, sugar, and fish sauce.
  5. Secure the lid on the pot and pressure cook on high for 30 minutes, then steam release for 10 minutes.
  6. Season to taste with more fish sauce and sugar. Ladle the stew into bowls and garnish with cilantro and fried garlic. Serve with toasted baguette slices.
  7. Enjoy!
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Vietnamese Beef Stew