Vietnamese Beef Stew

Bo Kho is a Vietnamese beef stew known for its rich, aromatic broth. Tender beef chunks, carrots, lemongrass, garlic, shallot, star anise, and cinnamon make this the perfect comfort food dish to enjoy during cooler months. Serve a warm bowl of this hearty soup with rice or a crisp French baguette.

Instructions

1. 1

   Set the Instant Pot to the Sauté setting. Add the oil to the pot.

2. 2

   Season the beef with the salt and fennel pepper. Place in the pot and allow the bottom to sear, about 7 minutes, then flip and cook until the other side is nicely browned, about 7 more minutes. Remove the beef from the pot and allow to cool.

3. 3

   To the same pot, add the shallot, onion, and garlic; sauté for 2-3 minutes, until aromatic. Place the star anise pods, cloves, and fennel seeds in a spice packet. Add the spice packet, ginger, lemongrass, and tomato paste. Cook and stir until the ginger is softened, about 3 minutes.

4. 4

   Deglaze the pot with 1 cup beef stock. Chop the beef into 2-inch cubes, then add to the pot with the remaining 4 cups stock, carrots, cinnamon stick, soy sauce, sugar, and fish sauce.

5. 5

   Secure the lid on the pot and pressure cook on high for 30 minutes, then steam release for 10 minutes.

6. 6

   Season to taste with more fish sauce and sugar. Ladle the stew into bowls and garnish with cilantro and fried garlic. Serve with toasted baguette slices.

7. 7

   Enjoy!

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