a bowl of beef stew with carrots, noodles and broth in it on a wooden table
Bho Ko: recipe Instructions. First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes. Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat.
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Slice beef into large chunks, about 1½ inch thick and 2 inch wide. Place beef cubes in a large mixing bowl, then toss with the five spice powder, turmeric powder, ground coriander, paprika powder, salt, and pepper. Drizzle 1½ tablespoons of the annatto seed oil over the meat and mix well. Set aside for 15-30 minutes.
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Set the pressure cooker to saute mode and preheat on high. While the pot is heating up, Cut Beef Chuck into 1.5" Cubes and season all sides with salt and pepper. Add oil into the pressure cooker and add in ⅓ of Beef Chuck. Be careful not to crowd the pot. Sear 2 sides of the beef for 2-3 minutes each.
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Start by cutting the beef into 6cm (2.4″) chunks. Marinate the meat with the Bò Kho spices, garlic and 1 finely chopped onion for a minimum of 20 minutes. To make the stock, bring a pot of water to a boil and add the bones in along with the peeled ginger. Let it simmer on a low-medium heat for at least 3 hours.
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Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes. Add the reserved spice mix from seep #1, lemongrass talks, and star anise.
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This recipe for Beef Stew using a slow cooker is the perfect busy day meal. Prep everything the night before, start it cooking in the morning and have dinne.
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Instructions. Mix beef with lemongrass, fish sauce, salt, black pepper, garlic, shallot and bouillon. Let marinate for at least 30 min or overnight up to 24 hours. Heat oil in a large heavy bottomed pot on medium high heat. Add beef (along with the marinade) and brown.
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Increase the heat to High and add the marinated beef. Stir-fry for 5 minutes searing the meat on all sides. Add the carrots into the slow cooker and arrange in a single layer. Add the lemongrass, 1 star anise and 2 bay leaves on top of the carrots. Add the seared beef. Place the remaining spices on top of the meat.
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Top the beef with all your broth ingredients except the carrots. Turn the Crockpot on HIGH for 4 hours. Add the carrots halfway in the broth's cooking time. During this time, season the broth with the chicken bouillon/MSG, fish sauce, and the rest of the Vietnamese beef stew seasoning pack. Cover and let the soup finish for the last 2 hours.
Bo Kho Vietnamese Beef Stew (Stovetop & Instant Pot) Scruff & Steph
Coriander, mint, lime wedges and sliced onion to serve. 1kg/2.2lbs fresh rice noodles. Step 1 - First marinate the beef. Dissolve sugar in the fish sauce add to a bowl with the beef flanks and allow to sit at room temperature for 15 minutes. Step 2 - Meanwhile blend the lemongrass, garlic and onion.
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Make the stew. Heat oilin searing slow cooker or a large Dutch oven over medium-high heat. Add the lemongrassand onion, cook until the onion begins to soften. Add all of the beefto the pot and brown. Add the tomato paste, garlic, and Chile powder, cook for 1 minute. Add the tomatoes, salt, cinnamon stick, and Serrano.
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Add water and simmer. After 30 minutes, add 4 1/2 cups of water and bring to a boil. Once it reaches a boil, lower the heat to medium heat and cook for 1 hour- 1 hour 30 minutes or until the beef is tender. Cook the carrots. While the stew is simmering, add 1 tablespoon of oil in a large skillet over medium-high heat.
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Pour the liquid only into the Crock Pot and discard the annatto seeds. Add 2 tblsp Nuoc Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste. Stir. Cover and leave the Crock Pot on high for about 2 hours or on low for 4 hours. Then add 2 carrots and 3 potatoes. Taste and adjust seasonings if necessary.
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Prepare the stew. Working in batches, brown the marinated beef on all sides - about 6 minutes. Remove the browned beef from the pan using a slotted spoon. Add the shallots to the pan, and cook until fragrant - about 4 minutes. Next, return the beef to the Dutch oven, and then stir in the tomato paste.
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Step 2: Marinate beef. Add beef cubes to a medium bowl and marinate with red curry powder, salt, sugar, chicken bouillon powder, MSG, garlic, and shallots for at least 30 minutes, or overnight in the fridge for better results. Marinated Beef for Vietnamese Beef Stew (Bò Kho) Step 3: Sear beef and add aromatics.
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Add the beef in batches and brown each side, turning as needed - about 10 minutes total. Set the beef aside onto a plate. Reduce the heat to medium and add the onion and peppers. Cook for 10 minutes, stirring often, until the onion starts to brown. Add the garlic and cook for 30 seconds, or until the garlic blooms.
