Vietnamese Beef Stew with Vegetables
Instant pot and stove top Paleo Vietnamese Beef Stew recipe with vegetables. This is the ultimate one pot beef stew recipe thats hearty and healthy. Read on to learn how to make this simple Vietnamese-inspired Bo Kho Beef Stew
Instant pot and stove top Paleo Vietnamese Beef Stew recipe with vegetables. This is the ultimate one pot beef stew recipe thats hearty and healthy. Read on to learn how to make this simple Vietnamese-inspired Bo Kho Beef Stew
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 large onion (diced)
- 1 tsp sea salt
- â¼ tsp ground black pepper
- 4 tbsp tomato paste
- 2 tbsp red boat fish sauce
- 2 star anise pods
- 2 lbs beef short ribs or chuck shoulder (slice to 1.25
- 6 cloves (peeled and sliced)
- 1.5 tsp coarse salt
- 1 cup beef broth ( stove top: 2 cups broth*)
- 2-3 large loose carrots ( diced to larger chunks for instant pot | smaller bite sizes for
- 2 cups daikon radish* (optional item) ( peeled and diced to larger chunks for instant pot | smaller bite
- curly kale (as much as you like)
- yams or sweet potatoes ( diced to bite size pieces, as much as you like)
- 1 tbsp ginger ( grated)
- 1-2 tsp chili powder ( optional)
- 1 tsp ground cinnamon ( i used vietnamese cinnamon)
- Carbohydrate 4.49625833158824 g
- Cholesterol 0 mg
- Fat 1.22432500043907 g
- Fiber 0.927916669069852 g
- Protein 0.767699999601333 g
- Saturated Fat 0.180485000057388 g
- Serving Size 1 1 serving (196g)
- Sodium 883.862499060774 mg
- Sugar 3.56834166251839 g
- Trans Fat 0.0588508333332016 g
- Calories 29 calories
Step-by-step
- Dice beef to 1.25 to 1.5 inch thickness cube shape.
- Marinate with ingredients listed under Beef Marinade.
- Use your hands to coat the seasoning well.
- Set aside in the fridge while preparing onion, garlic, carrots, daikon, and yams.
- Instant pot: Press saute function with 2 tbsp coconut or avocado oil. When hot, add diced onion and sliced garlic cloves. Season with a bit salt and saute until fragrant. Add marinated beef cubes. Sear the cubes on all sides. Season with a pinch of salt. Add carrots and daikon radish. Saute for a few additional minutes then press off. Add 1 cup beef broth, tomato paste, and star anise pods. Give a stir to ensure nothing is stick to the bottom of the pot. Close the lid, seal the valve, and press Manual - high pressure for 30 minutes.
- Stove top: In a dutch oven or heavy bottom large soup pot, add 2 tbsp coconut or avocado oil. When hot, add diced onion and sliced garlic cloves. Season with a bit salt and saute until fragrant. Add marinated beef cubes. Sear the cubes on all sides. Season with a pinch of salt. Add 2 cups beef broth, tomato paste, and star anise pods. Close the lid and reduce the heat to low and cook for about an hour until the beef is tender. (You might need to add extra broth during the cooking process until the beef is cooked through tender).
- In the meantime, preheat oven to 420F. Lightly season diced yams with salt and olive oil in a large sheet pan lined with parchment paper. Bake for 20 minutes then lower the heat to 410F and bake the flip side for 10 minutes until they are soft, tender, and in golden brown caramelized color.
- Instant Pot: Natural release for 5 minutes then manual quick release. Test and see if the beef is tender to your liking. If not add 10 extra minute. If too much liquid, scoop out beef cubes, carrots, and daikon and press Saute function. Mix 2-3 tsp arrowroot flour with 1-2 tbsp cold water to make a slurry. Add the slurry to hot boiling broth and gently stir the broth until thickened. Add beef and veggies back to the pot and stir-in chopped kale leafy greens. Taste and see if more salt or fish sauce is needed.
- Stove top: Once the beef is tender add diced carrots and daikon. Cook for an additional 20 minutes or until the vegetables are cooked through tender to your liking. Stir-in chopped kale. If too much liquid, follow the steps above to thicken the sauce.
- Ladle beef cubes, vegetables, kale, and place roasted yams in a serving bowl. Drizzle with few tablespoons of beef stew saucy sauce. Serve hot and immediately.
My Vietnamese Beef Stew Adventure: A Flavor Journey
As a busy professional, finding time to cook nourishing meals can feel like a Herculean task. Weeknights are a whirlwind of meetings, deadlines, and the occasional last-minute client call. So when I discover a recipe that's both delicious and efficient, it feels like winning the culinary lottery. That's exactly how I felt when I stumbled upon this Vietnamese Beef Stew. The beauty of this dish lies in its versatility; you can whip it up in an Instant Pot for a speedy weeknight meal, or use a stovetop for a more leisurely weekend cooking experience. The rich, savory flavors transport you to a bustling Vietnamese street market, even if you're just in your own kitchen.
This isn't just any beef stew; it's a symphony of textures and tastes. Tender, melt-in-your-mouth beef short ribs, the sweetness of roasted yams, the crisp bite of daikon radish, and the earthy depth of star anise all come together in a harmonious blend. The recipe encourages experimentation – you can adjust the spice level to your liking, adding more chili powder for a fiery kick, or keeping it mild for a comforting warmth. The addition of fragrant cinnamon adds an unexpected twist, creating a unique flavor profile that's both familiar and exciting.
What truly impressed me was the simplicity of the recipe. There's no need for a dozen complicated steps or obscure ingredients. The process is straightforward, allowing even a novice cook like myself to create a restaurant-quality meal. The marination step elevates the beef's flavor, ensuring that each bite is infused with rich, savory goodness. The roasting of the yams adds a beautiful caramelized sweetness that complements the savory beef perfectly. And the addition of curly kale adds a vibrant pop of color and a healthy boost of nutrients.
The best part? Leftovers are just as delicious as the first serving. I often find myself packing a generous portion for lunch the next day, enjoying the lingering warmth of the spices and the satisfying comfort of the tender beef. This stew isn’t just a meal; it's a moment of escape, a chance to savor a taste of Vietnam amidst the hustle and bustle of modern life. It's a testament to the power of good food to nourish not just the body but the soul.
Whether you’re a seasoned chef or a kitchen novice, I highly recommend giving this Vietnamese Beef Stew a try. It's a recipe that will undoubtedly become a staple in your culinary repertoire. It’s adaptable, flavorful, and a genuine taste of culinary adventure right in your own kitchen. So, grab your ingredients, put on some soothing music, and let the aroma of this incredible stew transport you to a land of culinary delights.
