Vietnamese Beef Stew (Bo Kho)

Beef turns fork-tender in star anise- and lemongrass-perfumed stew.

Fork-tender beef mingles with fragrant lemongrass and spices in this comforting dinner. Jennifer McGruther

Perfumed with star anise, cinnamon, lemongrass, and lime leaf, this Vietnamese-style beef stew recipe makes a delicious cold-weather meal. Tender grass-fed beef and sweet chunks of carrots make it a filling dinner. Serve with a baguette and plenty of fresh herbs and Thai chiles.

Bo Kho

Serves 6

For the Beef

• 2 1/2 pounds beef chuck roast, trimmed and cubed
• 2 tablespoons fish sauce
• 2 teaspoons five-spice powder
• 4 lemongrass stalks, inner core only, finely chopped
• 2 tablespoons grated ginger
• 4 cloves garlic, minced
• 2 tablespoons coconut palm sugar
• 1 teaspoon fine sea salt

For the Annatto Oil (optional)

• 3 tablespoons avocado oil (or other neutral-flavored oil)
• 1 tablespoon annatto seeds

For the Stew

• 4 medium shallots, sliced thin
• 1/4 cup tomato paste
• 3 cups bone broth
• 2 cups coconut water
• 2 Thai chiles
• 2 star anise pods
• 1 cinnamon stick
• 2 makrut lime leaves
• 3 large carrots, cut into wedges

To Serve

• Thai basil
• Limes, quartered
• Cilantro
• Mint
• Thai chiles, chopped

Seasoning the beef: Add the cubed chuck roast to a medium mixing bowl, and then stir in the fish sauce, five-spice powder, chopped lemongrass, grated ginger, garlic, coconut palm sugar, and salt. Stir until well combined, and let it sit while you prepare the annatto oil.