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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 minutes
Cook Time 6 hours
Marinating time 30 minutes
Total Time 6 hours 50 minutes
Calories 316kcal
Author Suzanne Nuyen



  • 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


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**


Serving: 1bowl | Calories: 316kcal | Carbohydrates: 14.6g | Protein: 26.2g | Fat: 20.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.1g | Cholesterol: 24mg | Sodium: 1644.6mg | Potassium: 269.7mg | Fiber: 2.9g | Sugar: 10.8g | Vitamin C: 12.42mg | Calcium: 200mg | Iron: 0.16mg