Spicy Beef Stew (Bo Kho)

⏱ 195 mins 🍽 4 serving(s) 🏷 Stew

This aromatic beef stew, known as Bo Kho, develops incredible flavour overnight. The beef cubes are marinated with aromatics and annatto oil, then slowly braised with lemongrass, star anise, and cinnamon until tender. Carrots are added partway through cooking. It is traditionally served over white rice, which soaks up the rich, spiced juices. The level of heat can vary depending on the curry powder used.

Spicy Beef Stew (Bo Kho)

Ingredients

  • 6 tablespoons olive oil
  • 2 tablespoons annatto seeds
  • 2 lbs top round beef, cut into large cubes
  • 1 large onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon curry powder
  • 1 cup beer (optional)
  • 1 stalk lemongrass, finely chopped
  • 2 pieces star anise
  • 1 cinnamon stick
  • 1 cup thickly chopped carrot
  • 1 cup mint leaves or 1 cup basil leaves
  • 2 red chilies, sliced
  • salt
  • pepper
  • lime

Method

  1. Warm half the olive oil with the annatto seeds, stirring until the oil turns a reddish brown.
  2. Remove from the heat, strain the oil, and discard the seeds.
  3. Combine the beef cubes with the chopped onion, half the garlic, salt, brown sugar, and half of the prepared annatto oil. Leave to marinate for 45 minutes.
  4. In a pot, heat the remaining annatto oil and cook the rest of the garlic until softened.
  5. Stir in the curry powder, optional beer, and the entire beef marinade with its ingredients.
  6. Begin braising the beef, pouring in a small amount of water along with the lemongrass, star anise, and cinnamon stick.
  7. Place in an oven preheated to 350 degrees and cook for 1 hour, then add the chopped carrots.
  8. Continue cooking in the oven for another hour.
  9. Let the stew simmer on the hob for a final 5 minutes.
  10. Garnish as desired and serve over white rice to absorb the cooking juices.

Nutrition (per serving)

Sodium1886300 mg

Recipe details

CategoryStew
AuthorRita1652