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Vietnamese Beef Stew (Bo Sot Vang)
A delicious Vietnamese beef stew (bò sốt vang) flavored with star anise and coriander, then cooked with carrots, in a red wine sauce. A tasty variation on an European favorite.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 300 kcal
Course:
Main Course
Cuisine:
Vietnamese
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 carrots sliced
- 6 roma tomatoes cored and chopped
- 6 cloves garlic minced
- 2 pods star anise
- 2 bay leaves
- 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.
Cup of Yum
Notes
- How long can I save the Vietnamese beef stew? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to cool completely before placing it in the refrigerator.
- Can I freeze the beef stew? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to 3-4 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the beef stew? If you are taking the stew from the freezer is it best to take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, check the temperature every 30-45 seconds and stir.
- What cut of beef do I use for making this beef stew? I prefer to use chuck roast or it may also be called chuck shoulder. This cut has more connective tissue and thus more collagen for a rich melt in your mouth texture.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
6g
(2%)
Protein
35g
(70%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
99mg
(33%)
Sodium
573mg
(24%)
Potassium
557mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3030IU
(61%)
Vitamin C
12.4mg
(14%)
Calcium
37mg
(4%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300
% 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.