Crock Pot Vietnamese Beef Stew (Bò Kho)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
6 hrs
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Additional Time
30 mins
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Total Time
6 hrs 50 mins
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Calories
316 kcal
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Course
Main Course, Soup
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Cuisine
Asian, Vietnamese
Crock Pot Vietnamese Beef Stew (Bò Kho)
Description
Crock Pot Vietnamese Beef Stew (Bò Kho) features chunks of beef marinated with lemongrass, fish sauce, garlic, shallot, and a bouillon paste to infuse deep savory notes. The beef is browned first to develop flavor, then slow cooked with tomato paste and water until tender. Carrots are added toward the end to soften without losing shape.
This stew combines aromatic herbs and spices with the rich umami of fish sauce and bouillon, balanced by the slight acidity of tomato paste. Slow cooking in a crock pot makes the beef tender and the broth thickened and flavorful. The final dish has a warm, comforting quality with a subtle herbal undertone from the lemongrass.
Bò Kho is traditionally served with steamed rice, crusty bread, or noodles, which complement the rich sauce and tender beef. The dish suits leisurely lunches or dinners where the stew’s layered flavors can be enjoyed fully.
The notes suggest an alternative stove-top method where the stew simmers for several hours instead of using the slow cooker, offering flexibility in preparation. Carrots are always added toward the end of cooking to retain texture.
Ingredients
- 1.5 lbs beef rough flank or beef chuck/stew meat, cubed
- 3 tablespoon lemongrass finely chopped
- ½ tablespoon fish sauce
- ½ tsp salt
- 1 tsp black pepper ground
- 3 cloves garlic minced
- 1 shallot small, minced
- 1 bo kho bouillon package, dissolved into a paste with about 1 tablespoon of water
- 1 tablespoon neutral oil
- 2 tablespoon tomato paste
- 3 cups water
- 4 carrot peeled and chopped into 1 inch segments
Instructions
- Mix beef with lemongrass, fish sauce, salt, black pepper, garlic, shallot and bouillon. Let marinate for at least 30 min or overnight up to 24 hours
- Heat oil in a large heavy bottomed pot on medium high heat. Add beef (along with the marinade) and brown.
- Add tomato paste and continue to cook beef until liquid has reduced.
- Transfer beef to slow cooker and add just enough water to cover the beef (for me, this was three cups)
- Cook on high heat for 4-6 hours until beef is tender. This will take longer if you're using rough flank and shorter for other cuts of beef.
- During the last 30 minutes of cooking, add chopped carrots
- Serve with rice, bread or noodles
Notes
- For stove-top cooking, simmer beef and marinade with water for 6-8 hours until tender, adding carrots in the last 20 minutes.
- Use beef cuts like rough flank or chuck to suit different cooking times; rough flank requires longer cooking.
- Calorie counts exclude usual accompaniments like noodles, rice, or bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 316kcal | 16% |
| Carbohydrates | 14.6g | 5% |
| Protein | 26.2g | 52% |
| Fat | 20.4g | 31% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 24mg | 8% |
| Sodium | 1644.6mg | 69% |
| Potassium | 269.7mg | 6% |
| Fiber | 2.9g | 12% |
| Sugar | 10.8g | 22% |
| Vitamin C | 12.42mg | 14% |
| Calcium | 200mg | 20% |
| Iron | 0.16mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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