MasterChef-winning Vietnamese Beef Stew “Bò Kho”
Vietnamese Beef Stew (Bò Kho)
Low-carb | Sugar-free | Gluten-optional | Dairy-free | Instant Pot
Looking for a delicious, healthy meal that's packed with flavor, easy to prepare, and sure to please? Looking to prove to your family that YOU can cook like a real Masterchef?? Then look no further than this Vietnamese beef stew! This is my version of “Bò Kho”! Not only is this Masterchef-winning dish insanely delicious, but it’s surprisingly easy, and uses the Instant Pot, so it comes together in under an hour. Everyone will think this stew has been cooking for days with its rich flavor and fall-apart beef. I’ve also elevated this Vietnamese classic with short rib, which is extra soft and juicy. The star of the show is the lemongrass and all the traditional spices, like cinnamon and star anise, which add bright, citrusy notes and complexity that pairs perfectly with the richness of the beef. And topping it with the fresh herbs, like Thai basil and cilantro, gives it the perfect burst of freshness at the end.
But be warned: this beef stew is nothing like an American style beef stew you may be used to, and I mean that in the best way possible! It tastes totally different (and perhaps better!) This version is sure to leave your dinner guests in absolute awe. It's a crowd-pleaser that's sure to become a staple in your meal rotation! One thing I will say here is DON’T be intimidated by all the ingredients! This recipe is extremely easy to make because you just throw everything into the pot, and VIOLA! Amazing flavors that’ll prove you’re the masterchef of your family!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 4
Calories: 418
Protein: 30.5 g
Fat: 25.2 g
Net Carbs: 14.3 g
Tip: Staying Keto? Easily cut down on the carbs in this recipe by swapping out the carrots for a low-carb veggie of your choice!
EQUIPMENT:
Instant Pot / Electronic pressure cooker
Cheese cloth (optional)
INGREDIENTS:
1 - Yellow onion
3 to 4 - Large carrots, washed
4 cloves - Garlic, peeled
One 3-inch “finger” - Fresh ginger root
1 stalk - Lemongrass
½ Tbsp - Whole black peppercorns
3 - Cinnamon sticks
4 - Bay leaves
3 - Star anise
2 Tbsp - Avocado oil
1.5 lbs - Boneless short rib, or chuck (see PRO TIPS)
½ tsp - Sea salt
½ tsp - Cracked black pepper
¼ tsp - Chinese Five-spice
¼ cup - Tomato paste
1 ½ cups - Beef broth
2 Tbsp - Soy sauce
1 Tbsp - Fish sauce
½ cup - Granulated sweetener (I recommend allulose)
Optional toppings/garnishes: Thinly sliced onions, cilantro, and/or Thai basil
PRO TIPS:
You can find most, if not all, of these ingredients at your local grocery store or Asian market. However, if you’re missing any of these ingredients and can’t seem to find it, simply leave it out. Don’t worry! This recipe will still pack plenty of punch.
You can make this with any classic beef stew cut of meat, but using boneless short ribs is a super luxurious upgrade to a rich and tender version.
To prepare the lemongrass, cut off the root end with a sharp knife. Then cut off the fibrous ends at the top of the stalk, leaving just the center (about 8 inches). Peel off the outer two layers of the center piece, revealing the softer core of the stalk. Cut the core into 2-inch segments. Then use the back of your knife (non-sharp edge) to smash each piece of lemongrass, releasing the essential oils.
Obviously, carrots are not low-carb, but the recipe is way closer to the traditional version of the stew when they’re included. For an extra low-carb version, leave out the carrots and sub your favorite low-carb veggies instead.
Have a crowd to feed?? You can double or triple everything in this recipe, right in the pressure cooker! Leftovers? Save and freeze them in a sealed container for later.
Do you have my new cookbook yet? Get DINNER IN 30 on Amazon OR get a signed copy HERE!
DIRECTIONS:
PREP Start by peeling and slicing the onion into large cubes, then slice the carrots into large 1-inch pieces. Gently smash the garlic cloves, then peel and thinly slice the ginger. For the lemongrass, see PRO TIPS for preparation details. Set all of the prepped ingredients aside.
Next, prepare a cheese cloth pouch to hold all of the aromatics/spices. This will make it so much easier to remove the inedible ingredients later. Unfold and spread the cloth out onto the countertop. To the cheese cloth, add the smashed lemongrass, ginger, peppercorns, cinnamon sticks, bay leaves, and star anise. Wrap and tie the cheese cloth securely, so everything is sealed and tight. And voila, you have a “bouquet garni”!
STEW Turn the pressure cooker to high heat on the ‘Saute’ mode, and add in the avocado oil. While that heats up, cut the short ribs into large 2-inch pieces, then coat them with salt, black pepper, and five-spice. Place the beef cubes down into the pressure cooker in one flat layer, and let them cook for about 1 minute on each side, until all sides have some color and caramelization. Now add in the tomato paste, and continuously stir for about 1 minute to gently toast the paste. Add in the onion and smashed garlic to the paste, sauteeing for another 2 minutes. Before the tomato paste starts to burn, pour in the beef broth, stirring the bottom of the pot really well to deglaze and remove the “fond” from the bottom of the pan.
Next, add the soy sauce, fish sauce, sweetener, chopped carrots, and the spice pouch. Stir everything together to combine, and be sure to fully submerge the spice pouch in the broth. Place the lid on the pot, turn the pressure cooker to the ‘Stew’ setting (under pressure), and cook for 40 minutes.
SERVE Carefully release the pressure from the pot, remove and discard the spice satchel, and give the stew a good stir. Now is a good time to taste test, for your preferred seasoning levels, and adjust to your liking. If you find the stew to be too salty, you can add a little bit more beef broth until it dilutes the salt level.
Ladle the stew into individual bowls, and top with the thinly sliced onions, cilantro, and/or Thai basil, if using.