High Fructose Corn Syrup Free Vietnamese-Style Beef Stew (Bo Kho)
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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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