Crock Pot Vietnamese Beef Stew (Bò Kho)

blue and white bowl filled with noodles, stew with beef and carrots. A pair of chopsticks is sticking into the noodles

Crock Pot Vietnamese Beef Stew (Bò Kho)

This Vietnamese beef stew gets a fragrant kick with tons of lemongrass. It tastes great on its own, with rice, noodles or a baguette.

Course Main Course, Soup

Cuisine Asian, Vietnamese

Keyword Beef, Noodles

Prep Time 20

Cook Time 6

Marinating time 30

Total Time 6 50

Calories 316kcal

Author Suzanne Nuyen

Ingredients

1.5 lbs beef rough flank or beef chuck/stew meat, cubed
3 tablespoon finely chopped lemongrass
½ tablespoon fish sauce
½ tsp salt
1 tsp ground black pepper
3 cloves garlic, minced
1 small shallot, minced
1 package bo kho bouillon, dissolved into a paste with a about 1 tablespoon of water
1 tablespoon neutral oil
2 tablespoon tomato paste
3 cups water
4 carrots, peeled and chopped into 1 inch segments

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.
Add tomato paste and continue to cook beef until liquid has reduced.
Transfer beef to slow cooker and add just enough water to cover the beef (for me, this was three cups)
Cook on high heat for 4-6 hours until beef is tender. This will take longer if you're using rough flank and shorter for other cuts of beef.
During the last 30 minutes of cooking, add chopped carrots
Serve with rice, bread or noodles

Notes

If you'd like to cook this on the stove instead of the slow cooker, add water directly to the pot instead of transferring the beef. Bring everything up to a boil and lower heat until liquid is at a bare simmer. Simmer for 6-8 hours until beef is tender. Add carrots during the last 20 minutes of cooking.

**Calorie count does not include noodles, rice or bread**

Nutrition