Capsaicin Free Paleo Bo Kho (Vietnamese Beef Stew)
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Learn more →Ingredients
4 servings
For the stew
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp ground turmeric
- 1 tsp five-spice powder
- 1 tsp ground coriander
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, tough outer layers removed, bottom 4 inches bruised and cut into 2-inch pieces
- 1 tbsp fresh ginger, peeled and minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 cup water
- 1 star anise
- 1 cinnamon stick
- 3 medium carrots, peeled and cut into 1.5-inch pieces
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh thai basil leaves (optional)
- 1 lime, cut into wedges (optional)
- 1 small red chili, thinly sliced (optional)
Can be omittedred chili
Instructions
- 1
In a large bowl, combine the beef cubes with 2 tbsp coconut aminos, fish sauce, turmeric, five-spice powder, ground coriander, and black pepper. Toss well to coat, then let the beef sit at room temperature for 15 minutes while you prepare the aromatics.
- 2
Heat 1 tbsp avocado oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Add the remaining 1 tbsp avocado oil between batches if the pot looks dry.
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