Instructions
- Step 1: Slice beef into bite-sized square pieces and marinate with some pepper and salt. (Tip: Add a little oil to make the beef tender and aromatic.) Put the beef into a pot with water, onion, ginger, salt to soak for a while and then drain the beef. Keep the soaked water for later use.
- Step 2: Peel carrot and onion, then wash celery, tomatoes, carrot, and onion. After that, dice all into chunks except for tomatoes.
- Step 3: Slice the tomatoes into quarters, stir them for 2 minutes until soft. Next, add tomato sauce to the stirred tomatoes pot and cook for about 3 minutes.
- Step 4: Add water (the water used to soak beef in step 1) in the pot to boil and put the beef chunks in. After that, add thyme leaves (optional) and Chinese five spices. Stew the mixture with low heat for about 40 minutes for the beef to be soft.
- Step 5: Melt the butter in a hot pan. Then stir-fry onion in the butter pan to bring out the fragrance. Respectively add carrot and celery with some salt to continue to stir-fry.
- Step 6: Put the stir-fried vegetables into the beef stew pot. Keep stewing for about 5-10 minutes. Season again, then turn off the heat. Put the beef stew in a bowl and sprinkle some pepper on top to serve.
Recipe Notes
Bo kho is a delicious Vietnamese pot-roasted beef stew. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
