Vietnamese Beef Stew (Bò Kho) — Lemongrass-Spiced Carrot Stew

• 1500 gbeef chuck (trimmed and cut into 4 cm cubes)
• 60 mlfish sauce
• 2 tbsplight brown sugar
• 1.5 tspfine sea salt
• 6 clovegarlic (minced)
• 3shallots (minced)
• 1 inchfresh ginger (peeled and grated)
• 3lemongrass stalks (tender inner parts finely minced)
• 2 tspVietnamese curry powder
• 1 tspChinese five-spice powder
• 2 tspsweet paprika
• 0.5 tspground turmeric
• 1 tspground black pepper
• 45 mlneutral oil
• 2 tspannatto seeds
• 3 tbsptomato paste
• 450 gripe tomatoes (chopped)
• 4whole star anise
• 1 stickcinnamon
• 2 leafbay leaves
• 750 mlunsalted beef stock
• 500 mlcoconut water
• 500 gcarrots (peeled and cut into 4 cm oblique chunks)
• 1yellow onion (cut into 8 wedges)
• 2lime (cut into wedges)
• 12 sprigcilantro
• 12 sprigThai basil

Instructions

1. 1

   Combine the beef, 60 ml fish sauce, brown sugar, salt, garlic, shallots, ginger, minced lemongrass, curry powder, five-spice, paprika, turmeric, and black pepper in a large bowl. Mix very thoroughly so every surface of the beef is coated, then cover and refrigerate for at least 1 hour or up to 12 hours for deeper flavor.

2. 2

   Make the annatto oil by warming the neutral oil and annatto seeds in a heavy pot over low heat for 3 minutes, until the oil turns brick orange and smells lightly nutty. Strain out and discard the seeds, then return the colored oil to the pot.

3. 3

   Increase the heat to medium-high and sear the marinated beef in 3 batches, leaving space between the pieces so they brown rather than steam. Transfer each batch to a plate, and keep the browned marinade bits in the pot because they form the foundation of the stew.

4. 4

   Lower the heat to medium, add the tomato paste, and cook it in the oil and beef drippings for 2 minutes until it darkens slightly. Stir in the chopped tomatoes, bruised lemongrass stalks, star anise, cinnamon stick, and bay leaves, scraping the bottom of the pot to dissolve the browned bits.

5. 5

   Return the beef and any collected juices to the pot, then add the beef stock and coconut water. Bring the liquid to a gentle boil, reduce the heat to low, cover partially, and simmer for 90 minutes, skimming off excess foam or fat as needed.

6. 6

   Add the carrots and onion wedges after the beef has begun to soften. Continue simmering uncovered for 35 to 45 minutes, until the beef is tender enough to yield to a spoon and the carrots are cooked but still hold their shape.

7. 7

   Remove the lemongrass stalks, star anise, cinnamon stick, and bay leaves from the pot. Stir in the final 15 ml fish sauce, simmer for 5 minutes, and check that the broth is savory, lightly sweet, aromatic, and glossy.

8. 8

   Serve the bò kho hot in deep bowls with cilantro, Thai basil, and lime wedges. Offer crusty baguette, rice noodles, or steamed jasmine rice alongside so diners can soak up the spiced broth.