I love cooking stew because it’s simple, easy and it tastes even better after the next day. When I saw Nom Nom Paleo posted her Paleo version, I was super intrigued to try it this weekend. And I also saw Wandering Chopsticks posted her own version of Bo Kho as well.
One Two things I don’t have in my pantry as those ladies were the fish sauce and Vietnamese Madras Curry Powder (bummer!) But that didn’t stop me for not making it and it still turned out yummy!
Vietnamese Beef Stew (Bo Kho) (Adapted from Nom Nom Paleo and Wandering Chopsticks)
3 lbs beef stew meat
4 tomatoes – seeded and peeled
1 white onion -chopped
1/2 jicama – cut into chunks
1 inch of ginger root – peeled
4 stalks of lemon grass – discard leafy part and cut into 3 parts and bruised
4 star anise
2 tsp cinnamon powder
2 tsp curry powder
2 tsp five spice powder
1 lb of small carrots – cut diagonally
3 bay leaves
1 tsp paprika powder
2 Tbsp coconut flour
5. Heat 2 Tbsp avocado oil on the pot in medium heat – pan fry the coated meat until brownish. You might need to do this in batches. Set aside.
8a. Pressure cooker: Cover and turn the heat up to high to bring up the pressure. Once you hear the hissing sound, turn down the heat to medium – cook for about 25 minutes then turn off the heat. Wait for about 15-20 minutes before opening the pot.
8b. Regular pot: Cook in medium low heat -let it simmer for about 1 hour. Adjust seasonings accordingly. Towards the end, mix in the chopped carrots.
9. Discard the lemon grass, star anise, jicama and bay leaves. Then you’re done!