Vietnamese Beef Stew (Bo Sot Vang)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Beef Stew (Bo Sot Vang)
Description
Vietnamese Beef Stew (Bo Sot Vang) features cubed stew meat seasoned with a blend of kosher salt, black pepper, ground coriander, and cinnamon. The beef is pan-fried in vegetable oil alongside garlic, then combined with sliced carrots, chopped Roma tomatoes, star anise pods, bay leaves, red wine, water, and tomato paste before simmering for two hours. This slow cooking tenderizes the meat and melds the savory and aromatic spices into the broth.
The finished stew offers tender meat with a warm, spiced flavor profile brought by the coriander, cinnamon, and anise, complemented by a slight acidity from the tomatoes and red wine. The carrots add subtle sweetness and texture to the stew.
Serve this stew hot with plenty of crusty bread to soak the flavorful sauce, making a satisfying and filling meal. The stew can be refrigerated or frozen for convenient reheating and is versatile for leftovers.
For best results, use chuck roast or chuck shoulder cuts because their connective tissue breaks down during simmering, producing a melt-in-your-mouth texture. Proper cooling before refrigeration or freezing and gently reheating will preserve the stew's flavors and tenderness.
Ingredients
- 2 tsp. kosher salt
- ½ tsp. black pepper cracked
- 1 tsp. Coriander ground
- ⅛ tsp cinnamon ground
- 2 ¼ lbs stew meat cubed
- 1 Tbs vegetable oil
- 2 carrot sliced
- 6 Roma tomato cored and chopped
- 6 cloves garlic minced
- 2 pods star anise
- 2 bay leaf
- 1 cup red wine
- 1 ½ cup water
- 2 Tbsp tomato paste
- ½ cup cilantro chopped for garnish
Instructions
- In small bowl, mix together salt, pepper, coriander, and cinnamon.
- Cut beef into bite-size pieces and season with spice mixture.
- In a Dutch oven on medium heat add the olive oil, and quickly stir fry the beef cubes.
- Add the garlic, and continue to cook until the garlic begins to soften.
- Add the carrots, tomatoes, anise pods, and the bay leaves.
- Pour in the wine, water, and tomato paste. Stir.
- Reduce the heat to low and simmer for 2 hours covered.
- Finally, serve with plenty of crusty bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days after completely cooling the stew.
- Freeze cooled stew in airtight containers for 3-4 months; portioning into muffin tins before freezing helps with easy single servings.
- Thaw frozen stew in the refrigerator overnight and reheat portions in the microwave, stirring every 30-45 seconds to heat evenly.
- Chuck roast or chuck shoulder are preferred beef cuts for this stew due to their connective tissue, which yields a tender texture when slow-cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 573mg | 24% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3030IU | 61% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 37mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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