SPICY BO KHO (SPICY BEEF STEW) 

During the WINTER months….I LOVE LOVE everything soup!!! I usually make my BO KHO (Beef Stew) with a prepackage seasoning but, this time I wanted to try to make it from scratch with NO package and I have to TELL YOU that I LOVE IT!!! Its so good and the flavor is very DEEP…it has the sweet, salty and spicy taste that I love in BEEF STEW!!! Also, you can control the amount of spiciness …by adding as little or as much cayenne pepper as you like. If you aren’t a spicy person..then you can omit the cayenne pepper all together and just have whoever like it spicy…add some chili or jalapeno to their individual bowl. If you love beef stew…then you need to try this RECIPE!!! It’s so good!!!

INGREDIENT:

MARINATE for the beef:
4 pounds boneless beef chuck cut into 2in thick cube
3 cloves minced garlic
2 teaspoon garlic powder
5 tablespoons fish sauce
3 teaspoons five-spice powder
2 teaspoons brown sugar
1 cup hoisin sauce
3 tablespoon oyster sauce
3 tablespoon dried onion

For the rest of the stew:
3 tablespoons oil
3 stalk lemongrass, cut into 3-inch lengths (after removing any tough woody parts)
2 stalk lemongrass , minced
1 onion, thinly sliced
8 cloves garlic, minced
8 cups of water
2 can coco rico
4 whole star anise
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon paprika
8 large carrots, peeled and cut on the bias into 1½ -inch chunks

GARNISH:
¼ cup coarsely chopped fresh cilantro leaves
Thai basil leaves
Onion. thinly sliced
Lime wedges
Green onions, thinly chopped
Jalapeños, thinly sliced (optional)

*** French Bread for DIPPING

DIRECTIONS:

First marinate the beef. Combine the beef with the garlic, fish sauce, five-spice powder, hoisin sauce, dried onion, garlic powder, oyster sauce, and brown sugar until each piece is evenly coated. Marinate for at least 45 minutes…if you can marinate it over night…it would be BETTER.

Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.

Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides.

Stir and cook uncovered for 5 minutes. Add the water, coconut water (coco rico), star anise, ground black pepper, cayenne pepper, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.

After an hour has passed, add the carrots and  simmer for another 40 minutes.

To serve, remove the large lemongrass stalks and any star anise pods you can fish out.

Garnish with cilantro, Thai basil, green onions, raw onion and serve with some lime wedges and jalapeño on the side. I love to dip my beef stew with FRENCH BREAD!!

***You can add more fish sauce if you want it more salty.