Slow Cooker Beef Stew (Bo Kho)
Beef stew the easy way, slow cooked with potatoes and carrots to yield a rich and fragrant flavors
  • 2 lbs of beef chuck (stew) or beef shank - cut into 1 inch cubes
  • ½ knob ginger (sliced)
  • 1 tablespoon of beef broth powder (or salt)
  • 1 tablespoon of vegetable oil (to marinate beef)
  • 3 cloves garlic (minced)
  • 2 tablespoon of beef stew seasoning powder
  • ½ tablespoon of garlic powder
  • 1 stalk of lemongrass (bruised and sliced into 4 inch stalk)
  • 2-3 medium sized carrots (chopped)
  • 8-10 small red potatoes (peeled, chopped in half)
  • 1 small can of tomato paste
  • 3 cups of water
  • 1 cup of coconut soda (or coconut water)
  1. In a large mixing bowl, combine the beef with garlic powder, beef broth powder, beef stew seasoning powder and 1 tablespoon of vegetable oil.
  2. In a medium sized saucepan, heat 2 tablespoon of oil, minced garlic and sear the beef under medium heat for 5 minutes.
  3. Transfer the beef from the pan into the slow cooker. Add in ginger, tomato paste, lemongrass, coconut soda, water. You may need to add more water to cover and submerge the beef
  4. Set the slow cooker to the lowest setting (8hours or 10 hours) and allow the beef to cook covered.
  5. About 1 hour before time expires, add in carrots. Then add in potatoes 30 minutes after adding in carrots. Be careful not to overcook the potatoes as they tends to get mushy.
  6. Season to taste and serve with baguettes and squeeze on lime.
Recipe by A Taste of Joy and Love at