Vietnamese Bo Kho Beef Stew with Bread

Ingredients

• 10 ounces beef chuck, cubed
• 1 tablespoon neutral oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 stalk lemongrass, bruised
• 1 tablespoon tomato paste
• 1 teaspoon five-spice powder
• 1 carrot, cut into chunks
• 2 cups beef stock
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 small baguette, warmed
• cilantro and lime, to serve

Steps

1. Heat oil in a Dutch oven or saucepan. Brown beef for 5 minutes, then add onion and garlic and cook for 2 minutes.
2. Stir in lemongrass, tomato paste, and five-spice for 30 seconds. Add stock, fish sauce, and sugar.
3. Bring to a simmer, cover, and cook for 45 minutes until beef begins to soften.
4. Add carrot and cook uncovered for 12 to 15 minutes until tender and the beef is cooked through.
5. Remove lemongrass, then serve the stew with warm baguette, cilantro, and lime.

Allergen note: Contains fish and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.