Paleo Bo Kho (Vietnamese Beef Stew)
This Vietnamese-inspired beef stew is a deeply aromatic, slow-simmered bowl of comfort that delivers bold, layered flavor from a lineup of whole-food ingredients. Chunks of beef chuck are marinated in coconut aminos, fish sauce, and a fragrant blend of turmeric, five-spice, and coriander before being seared to a deep, caramelous crust — that step alone builds the kind of richness that makes a broth taste like it's been going all day. Lemongrass, ginger, star anise, and a cinnamon stick steep into the liquid as the beef braises low and slow, filling your kitchen with something that smells genuinely incredible. The swap to coconut aminos in place of soy sauce is what keeps this grain-free and ancestral-diet friendly without sacrificing any of that savory depth. Tender carrots go in toward the end, soaking up the spiced broth and adding just enough sweetness to balance the heat and funk. A squeeze of lime and a handful of fresh Thai basil at the table brighten the whole bowl right before you eat. It serves four and is the kind of meal that tastes even better the next day once the flavors have had time to settle in.
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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)
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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