Vietnamese beef stew, also known as Bò Kho, is a deeply flavourful, slow-simmered dish made with tender chunks of beef, carrots, lemongrass, warm spices, and rich broth. If you love classic beef stew but want something a little different and more aromatic and complex, this traditional Vietnamese Bò Kho recipe is a must-try!
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Every fall, my husband and I pick up a side of beef from a local farmer. More specifically, we usually buy a mixed quarter—which simply means we’re purchasing a quarter of a cow rather than a half or a full side. It’s called a mixed quarter because the cuts come from both the front and back of the animal.
Either way, we always end up with a ton of roasts in the freezer. And while I love a good classic roast dinner, there are so many ways to put a beef roast to good use. Traditional beef stew is always a crowd pleaser, and shredded beef tacos are another one of our go-to’s, but this Vietnamese beef stew recipe (also known as Bò Kho) is hands-down one of my favourite dishes to make with a beef roast, and makes a comforting, hearty meal on a cold winter day.
What Is the Best Cut of Meat for Beef Stew?
While you can buy pre-cut “stewing beef,” you can also cut your own roast into one- to two-inch beef pieces. I usually find this more economical, and it gives us the flexibility to keep roasts whole when we want them—or cube meat for stews.
So, what’s the best cut of meat for Vietnamese beef stew?
The short answer: almost any beef roast will work. That said, chuck roast is the most popular option. Cut from the shoulder, beef chuck roast is affordable and becomes melt-in-your-mouth tender when slow-cooked.
Other good cuts of meat for beef stew include:
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Cross rib roast (also from the shoulder)
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Inside round (top round)
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Outside round (bottom round)
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Beef shank
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Sirloin tip roast
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Brisket
I wouldn’t recommend using something like prime rib for a stew—but technically, you could.
Other Ingredients in Vietnamese Beef Stew (Bò Kho)
One of the biggest differences between Vietnamese beef stew and a classic American-style beef stew is the simplicity of the vegetables. Bò Kho typically contains just beef and carrots—no potatoes, celery, peas, mushrooms, or other vegetables you might expect in traditional beef stew recipes.
The base ingredients are familiar: beef broth, tomato paste, onions, garlic, and bay leaves. What sets Bò Kho apart are the aromatic herbs and spices that give it its signature Asian flavour.
These include:
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Ginger
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Lemongrass
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Cinnamon
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Star anise
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Fish sauce
Everything is slow-cooked together—whether in a slow cooker, Instant Pot, or on the stovetop—resulting in a deeply flavourful, comforting dish that takes classic beef stew to the next level.
I personally love using my Instant Pot for soups and stews. The pressure cooker makes the beef incredibly tender—and, if I’m being honest, it’s also because I’m pretty much never organized enough to get dinner into the slow cooker early in the day. That said, I’ve included Instant Pot, slow cooker, and stovetop instructions below.
What Can I Use If I Don’t Have Beef Broth?
The last time I made this stew, I realized—mid-prep—that I was completely out of beef broth. I usually make and can my own beef and chicken broth, but we go through a lot of it. All I had on hand was chicken broth, so that’s what I used, and honestly, I couldn’t tell much of a difference in the finished dish.
That said, I still prefer beef broth for beef-based dishes, both for flavour and for the added collagen and nutrients. Chicken broth works just fine in a pinch.
If you’re really stuck, you can use vegetable stock or even water, but the flavour won’t be nearly as rich, and you’ll likely need to add more salt and aromatics to compensate.
How to Serve Bò Kho
Top each bowl with a lime wedge, green onion, and cilantro. Serve with crusty French bread or a Portuguese roll, and you’ve got a hearty meal worthy of a Vietnamese restaurant.
If you prefer a lower-carb option, simply skip the bread. This stew is filling on its own—perfect for keeping you warm and satisfied on the coldest winter days.
I also love adding Thai basil when I have it on hand, which usually means late summer or early fall when it’s still growing in the garden but cool enough to justify making a pot of stew.
Some people also garnish their bowls with thinly sliced raw onions. I don’t usually do this, but it sounds good enough that I may start.
Is Vietnamese Beef Stew Healthy?
Yes—Bò Kho is a highly nutritious meal, especially when made with high-quality ingredients. While it’s often called a stew, this healthy dish closer to a soup since it isn’t thickened with flour or cornstarch. That alone makes it lighter and more nutrient-dense than many traditional stews.
I recommend using grass-fed beef and butter whenever possible, and learning to make your own beef broth if you can to save money and avoid unnecessary additives.
While Bò Kho is traditionally served with bread or a crusty baguette, it’s just as satisfying without it if you’re watching your carbohydrate intake.
If You Make It, Let Me Know!
I love hearing from you. If you try this Vietnamese beef stew recipe, leave a comment or review and let me know what you think. I hope you love it as much as our family does.
Enjoy!
Vietnamese Beef Stew Recipe (Bò Kho)
Vietnamese beef stew, or Bò Kho, is a deeply flavorful dish with tender beef, carrots, lemongrass, and warm spices—comfort food with a twist!
Ingredients
- 2 lbs. boneless beef roast (chuck, round, etc.), cut into 1½-inch pieces
- 5–6 medium carrots, cut into large chunks
- 1 medium yellow onion, diced (or 2–3 shallots)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 lemongrass stalks, trimmed and crushed (see notes)
- 2 tablespoons butter
- ¼ cup tomato paste
- 3 whole star anise
- 2 cinnamon sticks
- 2 bay leaves
- 4 cups beef broth
- 2 tablespoons fish sauce
- Salt and pepper to taste
For Serving (Optional):
- Fresh cilantro, green onion, Thai basil, lime wedges, thinly sliced onion, French bread or Portuguese rolls
Instructions
- Heat 1 tablespoon of butter in a large, heavy-bottomed pot (like a Dutch oven), slow cooker, or Instant Pot (on sauté mode) over medium heat. Add half the beef pieces to the pot and brown on all sides. Transfer to a bowl and repeat with the remaining beef pieces.
- Add the remaining tablespoon of butter to the pot, then add the onion, garlic, ginger, and lemongrass. Cook until the onion has softened. Stir in the tomato paste, star anise, cinnamon sticks, and bay leaves; cook until fragrant, about 3–4 minutes.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return the beef pieces (and juices) to the pot and add the carrots.
- Cook (using one of the following methods):
- Instant Pot: Pressure cook on High for 30 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Slow Cooker: Cook on High for 5–6 hours.
- Stovetop: Bring to a boil, cover, reduce heat to medium-low, and simmer for about 90 minutes.
- Once cooking time is up, stir in the fish sauce. Remove and discard lemongrass, star anise, cinnamon sticks, and bay leaves. Taste and adjust seasoning if needed with additional fish sauce and/or salt and pepper.
- Serve warm with lime wedges and your choice of cilantro, green onion, Thai basil, and/or thinly sliced onions. Enjoy with crusty french bread or rolls, if desired.
Notes
Preparing lemongrass stalks: To prepare lemongrass, trim off the woody top portion and the root end. Peel away and discard the tough outer layers until you reach the pale, tender core. Cut the remaining lemongrass stalks in half and gently crush them with the back of a knife to release the oils. The lemongrass is used only for flavour and should be removed before serving.
Storage Tips: Like any soup or stew, this Bò Kho recipe tastes even better the next day, once the flavours have had time to meld. You can make it ahead and store it in the fridge for up to up to 3 days, or it can be frozen for up to 3 months.
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