Tendered beef seasoned in aromatic spices, slow cooked in the most amazing tomato base broth. This slow Cooker Vietnamese Beef Stew is easy, fuss free and have all the yummy factor for a busy night. Set it and forget it. Come back to an amazing dinner!
In this updated version, I only used carrots and omit potatoes. You can definitely add potatoes, or sweet potatoes to this recipe, please see notes below for some tips.
This post originally posted on 01/19/2016. Re posting with updated recipe and pictures.
We all know the benefits of slow cooking: nutritious and delicious meals, time saving, and easy! There’s no debate about the benefits. Still, I do not know many people who slow cook and, frankly, I rarely take advantage of slow cooking. I am now ready to embrace the art of slow cooking – you really can’t mess it up.This Vietnamese beef stew is normally cooked on a stove on low heat to keep the beef tender. Using a slow cooker, the process is even more delayed causing a harmony between the meat and the other ingredients.
I hope you’re not bored of my “slow cooker” recipes yet.
In this beef stew recipe, I cheated and used store-bought stew seasoning instead of having to use all ingredients on my own. Beef stew is always a requested dish when we have pot lucks at my mom’s but I’ve never tried beef stew in the slow cooker before.
Things to take away from this recipe:
- Sear your beef in the stove top so all of the seasoning can be well absorbed.
- Use lowest setting possible (if time permits) to ensure a more tenderized beef.
- Add potatoes 30 minutes after adding carrots.
- When preparing potatoes, wash them and soak into water until ready to add to the crock-pot.
- Drain potatoes through a colander just before adding them to the pot to prevent the potatoes from darkening.
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 minutesCook Time 8 hoursTotal Time 8 hours 15 minutesServings 6
- 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)
In a large mixing bowl, combine the beef, garlic powder, beef powder, beef stew seasoning and 1 tablespoon of vegetable oil.
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.
Transfer the beef into the slow cooker. Add in ginger, lemongrass, coconut soda, water.
Set the slow cooker to the slowest setting and cook for 8 hours.
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.
Before serving, garnish with sliced onion and cilantro.
- If you can't find beef powder, replace it with salt.