AIP Friendly Vietnamese-Style Beef Stew (Bo Kho)
This deeply aromatic beef stew draws on the soul-warming flavors of Vietnamese cooking — lemongrass, ginger, turmeric, and a whisper of Ceylon cinnamon — to create a broth that's rich, fragrant, and genuinely crave-worthy. Tender chunks of slow-simmered beef chuck, sweet potato, and carrots make it a complete, satisfying meal that serves four without any fuss. The base gets its silky body from full-fat coconut milk and bone broth, both of which are naturally nourishing and free from the grains, legumes, and nightshades that make so many comfort-food recipes off-limits on an elimination-style protocol. Coconut aminos stand in for soy sauce, delivering that savory depth without any soy, while sweet potato purée adds subtle sweetness and helps thicken the stew beautifully. Every aromatic — the lemongrass, fresh ginger, garlic, and onion — does real heavy lifting here, so you never feel like anything is missing. A squeeze of lime and a handful of fresh cilantro or scallions at the end brighten the whole bowl and make it feel restaurant-worthy. It's the kind of deeply comforting, slow-cooked dish that proves eating within tight dietary boundaries doesn't have to mean sacrificing flavor or satisfaction.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 1.5-inch cubes
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ½ cup sweet potato purée
- 1 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 3 cups bone broth (homemade or additive-free)
- 1 can (13.5 oz) full-fat coconut milk
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, lemongrass, and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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