Bo Kho (Vietnamese-Style Beef Stew)

Bo Kho (Vietnamese-Style Beef Stew)
Makes:
6
Prep Time:
15
minutes
Total Time:
235
minutes
Dairy FreeLow Calorie
based on
2 reviews
Bo Kho is a delicious Vietnamese-Style Beef Stew uniquely flavored with lemon grass, Chinese five spice, coconut juice and tomatoes. Beef gets its extra flavor from a tasty and easy marinade. Garnish with cilantro for a final flair.

In this recipe:


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Ingredients:

  • 2 lb. beef chuck roast, cut into 1-inch cubes
  • 3 cloves garlic, finely chopped
  • 2 stalks fresh lemon grass, thinly sliced
  • 2 tablespoons MAGGI Seasoning Sauce, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 2 teaspoons Chinese five spice
  • 1 can (12 fl. oz.) coconut juice
  • 1 can (6 oz.) tomato paste
  • 4 large carrots, sliced diagonally
  • Chopped cilantro (optional)

Directions:

PLACE beef, garlic, lemon grass, 1 tablespoon seasoning sauce, 1 tablespoon oil and bouillon in medium bowl. Mix well; cover. Marinate in refrigerator for 3 hours or overnight.

HEAT remaining 1 tablespoon oil in large saucepan over medium-high heat. Add beef and marinade; sprinkle with Chinese five spice. Cook, stirring frequently, until beef is no longer pink. Add coconut juice, tomato paste and carrots. Bring to a boil. Reduce heat to low; cover. Cook for 30 to 40 minutes or until beef is tender. Add remaining 1 tablespoon seasoning sauce. Serve with chopped cilantro.


Reviews:

Review This Recipe
  •  Star(s)

    Not Impressed

    Jennifer W. from Oregon

    When I read the ingredients and saw and 4-star review I thought this dish would be great, but after trying it I have to say that I'm just not impressed. It was too bland and the tomato paste overwhelmed the coconut juice. The seasoning wasn't quite right and I couldn't figure out what to add that would ajust the taste to my liking. I also think that the cooking time needs to be increased to make the meat more tender. My suggestion: cook the beef for 20 minutes, add the carrots and cook for another 30 to 40 minutes or cut the beef cubes into 1/2-inch pieces and cook as directed. There was one thing that I did like - the preparation was very quick and it was easy to cook.

  •  Star(s)

    cocconut juice

    anne nguyen from Dallas, TX

    Please note the cocconut juice in this recipe is not cocconut cream. The recipe looks very good, I think cocconut juice can be substitute with water and 1-2 teaspoon of water. Thanks

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 520
  • Calories from Fat: 350
  • Total Fat: 39g (59% of DV)
  • Saturated Fat: 14g (72% of DV)
  • Cholesterol: 110mg (36% of DV)
  • Sodium: 830mg (35% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 8g
  • Protein: 27g
  • Vitamin A: 130% of DV
  • Vitamin C: 15% of DV
  • Calcium: 6% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Bo Kho (Vietnamese-Style Beef Stew)

Ingredients

  • 2 lb. beef chuck roast, cut into 1-inch cubes
  • 3 cloves garlic, finely chopped
  • 2 stalks fresh lemon grass, thinly sliced
  • 2 tablespoons MAGGI Seasoning Sauce, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 2 teaspoons Chinese five spice
  • 1 can (12 fl. oz.) coconut juice
  • 1 can (6 oz.) tomato paste
  • 4 large carrots, sliced diagonally
  • Chopped cilantro (optional)

 

Directions

PLACE beef, garlic, lemon grass, 1 tablespoon seasoning sauce, 1 tablespoon oil and bouillon in medium bowl. Mix well; cover. Marinate in refrigerator for 3 hours or overnight.

HEAT remaining 1 tablespoon oil in large saucepan over medium-high heat. Add beef and marinade; sprinkle with Chinese five spice. Cook, stirring frequently, until beef is no longer pink. Add coconut juice, tomato paste and carrots. Bring to a boil. Reduce heat to low; cover. Cook for 30 to 40 minutes or until beef is tender. Add remaining 1 tablespoon seasoning sauce. Serve with chopped cilantro.

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