Bo Kho Vietnamese Beef Stew by Nom Nom Paleo

ghee, bone-in short ribs or beef brisket or chuck roast, yellow onion, madras curry powder, ginger, canned tomatoes, red boat fish sauce, applesauce, lemongrass, star anise, bay leaf, bone broth, carrots, kosher salt

Prep Time: 5 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 25 min

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– 1/2 teaspoon ghee
– 5 pounds bone-in short ribs or 2 1/2 pounds grass fed beef brisket or chuck roast (trimmed and cut into 1 1/2-inch cubes (all work equally well)
– 1 yellow onion (peeled and diced)
– 1 1/2 teaspoons Madras curry powder
– 2 1/2 tablespoons peeled and microplaned fresh ginger
– 2 cups canned diced tomatoes (drained and crushed by hand)
– 3 tablespoons Red Boat fish sauce
– 2 tablespoons applesauce
– 1 large stalk lemongrass (trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, meat pounder, broad side of kitchen knife you get the idea)
– 2 whole star anise
– 1 bay leaf
– 1 cup bone broth
– 1 pound carrots (peeled and chopped into 1-inch pieces)
– Kosher salt

Prep Time: 5 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 25 min

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