Bo Kho is the best beef stew I have ever eaten! It takes a bit of prep work, but so very worth it in the end! I always double this recipe.


Recipe Summary

40 mins
2 hrs 57 mins
30 mins
4 hrs 7 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.

  • Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Drain excess marinade off beef, reserving lemongrass and bay leaf.

  • Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.

  • Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.

  • Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

Cook's Notes:

Use another cheap cut of beef instead of brisket if desired.

Substitute butter for the ghee if desired.

Substitute 2 whole star anise for the Chinese Five-Spice Powder if preferred. Add them with the lemongrass and bay leaf in step 4.

Keep your ginger in the freezer for super-easy grating.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

346 calories; protein 16.7g 33% DV; carbohydrates 13.5g 4% DV; fat 24.6g 38% DV; cholesterol 70.6mg 24% DV; sodium 701.9mg 28% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe turned out terrific. It has a lot of depth, is savory and delicious! The whole family loved it. I fried everything in a pan and then transferred the ingredients in a slow cooker to finish. I used stewing beef. Instead of using five spice I used 1 teaspoon of a blend of 3 spices (star anise, fennel and coriander). I put the lemongrass in the food processor so it blended in with the stew and added mixed vegetables instead of just carrots. I did not add extra water since there was plenty from the canned tomato. I realized after we ate that I forgot to add ginger-which I will put into the stew next time I give this recipe a try. Thank you for sharing this recipe. It will be a new staple for our family. Read More