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Slow Cooker Vietnamese Beef Stew (Bo Kho)

A comforting slow-cooked dish features beef chuck, beef tendons in an aromatic spices and the most amazing tomato broth base. 

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Author Amy


  • 2 lbs. beef chuck (stew) cut into 1 inch cubes
  • 1.5 lbs beef tendons (sliced into strips)
  • 1 small (5oz) ginger (sliced)
  • 1 small can tomato paste
  • 3 tablespoon vegetable oil (divided)
  • 1 tablespoon beef powder 1
  • 2 teaspoon salt
  • 3 cloves garlic (minced)
  • 1 1/2 tablespoons beef stew seasoning powder see notes for link
  • 1/2 tablespoon garlic powder
  • 6 small carrots (peeled & chopped)
  • 2 cups water
  • 2 cups coconut soda
  • 2 stalk lemongrass (bruised and sliced into 4 inches)


  1. In a large mixing bowl, combine the beef, garlic powder, beef powder, beef stew seasoning and 1 tablespoon of vegetable oil. 

  2. Heat oil in a large skillet, add in garlic until fragrant. Saute the beef, stir occasionally, until browned. Add in the tomato paste and cook for another minute. 

  3. Transfer the beef into the slow cooker. Add in ginger, lemongrass, coconut soda, water. 

  4. Set the slow cooker to the slowest setting and cook for 8 hours.

  5. About 1.5 hours before time expires, add in the carrots. Season to taste during this time. I like my stew to be on a thicker side, so I've only added 2 cups of water. You can add another cup of water if you'd like. 

  6. Before serving, garnish with sliced onion and cilantro. 

Recipe Notes

  1. If you can't find beef powder, replace it with salt.