Vietnamese Beef and Carrot Stew, Slow-Simmered

Vietnamese beef and carrot stew, often called bò kho, is a fragrant, gently spiced stew of beef, carrots, lemongrass, and savory broth. This version simmers beef chuck until tender and is served with bread, rice, or noodles; recipes vary by household and region, so the balance of spices and broth is not fixed.

Ingredients

2½ lb (1.13 kg) beef chuck, cut into 1½-inch (4 cm) cubes
2 tbsp fish sauce (30 ml)
1 tbsp soy sauce (15 ml)
1 tbsp brown sugar (12 g)
1½ tsp Vietnamese or Chinese five-spice powder (about 4 g)
1 tsp ground annatto (2 g), or 1 tbsp annatto oil (15 ml)
1 tsp kosher salt (5 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp neutral cooking oil (30 ml), divided; use 1 tbsp if using annatto oil
2 medium yellow onions, chopped (about 2 cups/300 g)
4 garlic cloves, finely chopped (about 1½ tbsp/15 g)
1 tbsp finely chopped fresh ginger (10 g)
2 lemongrass stalks, trimmed, bruised, and cut into 3-inch (7.5 cm) pieces
2 tbsp tomato paste (32 g)
1 cinnamon stick, about 3 inches (7.5 cm)
2 whole star anise pods
5 cups low-sodium beef stock (1.2 L), plus up to 1 cup (240 ml) water if needed
1½ lb carrots, peeled and cut into 1½-inch (4 cm) chunks (about 4 cups/680 g)
1 tbsp lime juice (15 ml), or to taste
½ cup chopped cilantro (15 g), for serving
2 scallions, thinly sliced (about ¼ cup/25 g), for serving

Instructions

Season the beef. Pat the beef dry so it browns instead of steaming. In a large bowl, combine it with the fish sauce, soy sauce, brown sugar, five-spice powder, annatto, salt, and pepper. Toss to coat and leave it at room temperature for 15 minutes while you prepare the vegetables and aromatics. This short seasoning time is included in the 30-minute prep.
Brown the beef. Heat a heavy Dutch oven or other large, lidded pot over medium-high heat. Add 1 tablespoon oil, or 1 tablespoon oil if using annatto oil, then brown the beef in two or three batches. Give the pieces space and turn them so several sides take on a deep brown color, about 3–4 minutes per batch. Transfer each batch to a plate. If the pot looks dry, add a little of the remaining oil; avoid crowding, which releases moisture and prevents browning.
Cook the aromatics. Reduce the heat to medium and add the remaining oil if needed. Stir in the onion and cook for 4 minutes, scraping up browned bits. Add the garlic, ginger, and bruised lemongrass and cook for 1 minute, until fragrant. Mix in the tomato paste and cook for another 2 minutes so it darkens slightly rather than tasting raw.
Start the stew. Return the beef and any accumulated juices to the pot. Add the cinnamon stick, star anise, and beef stock. Stir, scraping the bottom of the pot, and bring the liquid just to a gentle boil, about 5 minutes. Lower the heat until the stew barely simmers, cover with the lid slightly ajar, and cook for 1 hour 25 minutes. Check every so often that it is simmering gently, not boiling hard; add a splash of water if the liquid drops below the beef.
Add the carrots. Stir in the carrot chunks, cover the pot slightly ajar again, and simmer for 30 minutes, or until the carrots are tender when pierced and the beef yields easily to a fork. The exact time depends on the size of the beef cubes and the cut of chuck. If the meat is still firm, continue simmering in 10-minute increments and check again.
Finish and check. Remove the cinnamon stick, star anise, and lemongrass pieces. Check the center of a large beef cube with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest. This stew’s long simmer should take the meat well beyond that minimum; let the finished pot stand for 3 minutes before serving. Stir in the lime juice, taste the broth, and adjust with salt, fish sauce, or a little more lime. For a thinner broth, add hot water; for a more concentrated one, simmer uncovered for a few minutes.
Garnish and serve. Ladle the beef, carrots, and broth into warm bowls and top with cilantro and scallions. Put bread, rice, or noodles on the table so everyone can choose how to enjoy the broth.

Tips

Choose chuck and cut evenly. Chuck has connective tissue that softens during a long simmer and gives the broth body. Keep the cubes close to the same size so they cook at a similar rate; very small pieces may become dry or fall apart before the carrots are ready.
Use a gentle simmer. A hard boil can make the beef tighten and break the vegetables. Look for occasional small bubbles, and lower the heat if the surface is churning. If your pot’s lid fits tightly, leave it a little ajar to help control the simmer.
Adjust for hard-to-find ingredients. Lemongrass gives bò kho its distinctive citrusy, herbal aroma. If fresh stalks are unavailable, use 1 teaspoon (2 g) finely grated lime zest and 1 tablespoon (3 g) chopped tender scallion greens; the broth will be brighter and less woody. Fish sauce contributes deep, salty savoriness; replace it with an equal amount of soy sauce if necessary, understanding that the broth will be less pungent and less distinctly Vietnamese. Annatto is mainly for its warm color and mild earthy note; paprika can add color, but not the same flavor.
Season at the end, too. Stock and fish sauce vary in saltiness, and the broth concentrates as it cooks. Taste after the carrots are tender before adding more salt or fish sauce. Lime should brighten the finished bowl, not make the broth sharply sour.

Serving Suggestions

Serve bò kho hot in deep bowls with a crusty baguette for dipping and scooping. Vietnamese-style baguette is traditional in many servings, but any crisp bread that can absorb broth works. For a more filling meal, spoon the stew over steamed jasmine rice or serve it with rice noodles; noodles make a softer, slurpable base, while rice catches the sauce without competing with the spices.

Set out extra lime wedges, cilantro, sliced scallions, and thinly sliced fresh chili so diners can adjust their own bowls. A simple side of leafy greens, cucumber, or lightly dressed pickled vegetables adds a fresh contrast to the rich stew. If serving bread, keep the broth generous; if serving over rice or noodles, you can ladle on a little less liquid and offer extra broth separately.

Variations

For a more aromatic, less spice-forward broth, reduce the five-spice powder to 1 teaspoon and keep the lemongrass, star anise, and cinnamon. For a warmer, more pronounced spice profile, add one additional star anise pod, but remove it before serving so it does not dominate. You can also use annatto oil in place of ground annatto and some of the neutral oil; it gives the broth a vivid orange-red color without adding much heat.

To include potatoes, replace about half the carrots with 1 lb (450 g) waxy potatoes cut into large chunks. Add them with the carrots, then check that both vegetables are tender before serving. Potatoes soften and thicken the broth, so add a little hot water if needed. For a lighter, more vegetable-forward pot, use 1 lb (450 g) beef and increase the carrots to 2 lb (900 g), keeping the same braising method; the finished stew will have less beef in each bowl and a sweeter carrot flavor.

If you cannot eat fish sauce, use soy sauce as described in the tips and add a small squeeze of lime at the end to keep the flavors lively. For a gluten-free meal, check that the soy sauce is labeled gluten-free or use tamari, and confirm that your stock and five-spice blend contain no unwanted ingredients. These changes alter the exact flavor, but the slow-simmered combination of beef, carrots, and aromatics remains satisfying.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Keep the beef and carrots submerged in broth to help prevent the exposed pieces from drying out. The stew keeps for 3–4 days in the refrigerator. It can also be frozen in airtight, freezer-safe containers for about 2–3 months for best quality; leave a little room at the top because the liquid expands as it freezes. Thaw overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a microwave-safe dish, stirring partway through. Add a splash of water or stock if the broth has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer before serving. Reheat it only once for best texture; repeated heating can make the carrots very soft.

Frequently Asked Questions

What is Vietnamese beef and carrot stew called?
Bò kho is the commonly used Vietnamese name for a fragrant beef stew often made with carrots, lemongrass, and warm spices. Ingredients and serving styles vary. It may be eaten with baguette, rice, or noodles, and this recipe is one home-cooking interpretation rather than a claim to a single definitive version.

Can I make this stew ahead?
Yes. The flavor often settles and becomes more rounded after a night in the refrigerator. Cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. If the broth has thickened, loosen it with a little water or stock and taste again for salt and lime after reheating.

Why is my beef still tough?
It probably needs more time at a gentle simmer. Chuck becomes tender as its connective tissue softens, and timing varies with the size of the cubes and the particular piece of meat. Keep the pot covered slightly ajar and simmer in 10-minute increments, checking with a fork. A vigorous boil is not a shortcut; it can make the meat less pleasant.

Can I make bò kho in a slow cooker?
Yes, though browning the beef and cooking the onion, garlic, ginger, and tomato paste in a skillet first will build a deeper flavor. Transfer them to the cooker with the stock and spices, and cook on low until the beef is nearly tender. Add the carrots for the final 1–2 hours so they do not become mushy. Slow-cooker timing varies by model, so use tenderness rather than the clock as the final guide.

How can I make the broth thicker?
First simmer the stew uncovered for several minutes to reduce the liquid. You can also mash a few cooked carrot pieces into the broth, which thickens it slightly while keeping the ingredient list simple. Avoid adding a large amount of flour or starch at the start; it can make the long-simmered broth pasty.

What if I do not have star anise or five-spice?
Star anise and five-spice give the stew much of its warm, aromatic character. If you have five-spice but no whole star anise, use the listed amount of five-spice and omit the pod. If you have neither, the stew will still cook properly, but it will taste less like the familiar spiced profile of bò kho; a small pinch of ground cinnamon can add warmth, though it is not a full substitute.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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