BO KHO (BEEF STEW) made with HOISIN SAUCE 

I love making beef stew (Bo Kho) on my day off because I love the smell of the lemongrass and star anise simmering in the house. I especially LOVE it even more when the weather is COLD  or raining outside. My family really enjoy this dish because we all love dipping the FRENCH BREAD in the spicy broth. I only use carrots today but sometimes I would add potato or sweet potato to my beef stew. Today, I wanted to try a new recipe using hoisin sauce…and I have to tell you…I LOVE IT!!! If you haven’t tried it with hoisin sauce..then this is a must try. I find that making bo kho is very easy…its just that you have to cook it for at least 3 hours…so the process is pretty lengthy. But you can make a HUGE BATCH and freeze it…I find that it freezes really well.

 

INGREDIENTS: 
5-6 pound chuck roasts (2in cube)
2 Tablespoon minced garlic
4 Tablespoon dried onion
1 Tablespoon garlic powder
2 Tablespoon oyster sauce
1 teaspoon salt
****In a large container with a lid…put your cubed chuck roast in then SPRINKLE the whole Bo Kho seasoning package, hoisin sauce, minced garlic, dried onion, garlic powder, oyster sauce and salt. Marinate overnight in the refrigerator.
INGREDIENTS for when you start cooking: 
2 can coco rico
2 Cup water
4 star anise
4 stalk of lemongrass –cut into 3 inch stalk (bruise the lemongrass by taking the back of the knife and hitting it)
1 medium size rock sugar (about 2 inch long)
1 Tablespoon minced garlic
6 large carrots–peeled and cut into 2inch pieces

This is the brand that I used.

2inch cube chuck roast

 

Took me about 20 garlic cloves=3 tablespoon

 

GARNISH:
cilantro chopped
jalapeno sliced
lime/lemon wedge
onion sliced
srirache/chili
dried onion

****HOT French Bread

 

 

DIRECTION: 
In a LARGE POT…Sauté the meat with 4 tablespoon olive oil. Saute the meat for about 10 minute…giving it a nice crust on the outside. Next, pour in the 2 can of coco rico and 2 cup of water. Then, put in the lemongrass stalks (I had about 12 pieces), 4 star anise, 1 tablespoon minced garlic and rock sugar and stir really well. Bring to a boil then turn heat down to low and put a LID on the pot.

Saute the meat

 

Lemongrass cut into 3-4inch slice. Bruise the lemongrass by using the back of the knife.

2 can of Coco Rico

 

This is how much liquid you should have. My pot only took 2 can coco rico and 2 cup water. You need to be able to cover up the meat.

Cook on low heat for about 2 hrs …then add in your carrots pieces and cook for another 30-1 hr on low heat. Taste and add more seasoning according to preference. If you need it more sweet…add a small piece of rock sugar and for saltiness…add salt.

After its been cooking for 2 hours

Adding in the carrots

Garnish with chopped cilantro, sliced onions, jalapeno, chili/srirache, dried onion. You can even squeeze some lime over it.

After 3 hours on low heat.

Beef Stew aka Bo Kho

Garnish with chopped cilantro, onion, and chili

****Serve with HOT French bread