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Bo Kho (Vietnamese-Style Beef Stew)

  • 6servings
  • 40minutes
  • 520calories

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D
MineralsZinc, Copper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lb. beef chuck roast , cut into 1-inch cubes

  2. 3 cloves garlic , finely chopped

  3. 2 stalks fresh lemon grass , thinly sliced

  4. 2 tablespoons MAGGI Seasoning Sauce , divided

  5. 2 tablespoons olive oil , divided

  6. 1 teaspoon MAGGI Instant Chicken Flavor Bouillon

  7. 2 teaspoons Chinese five spice

  8. 1 can (12 fl. oz.) coconut juice

  9. 1 can (6 oz.) tomato paste

  10. 4 large carrots , sliced diagonally

  11. Chopped cilantro

Instructions Jump to Ingredients ↑

  1. PLACE beef, garlic, lemon grass, 1 tablespoon seasoning sauce, 1 tablespoon oil and bouillon in medium bowl. Mix well; cover. Marinate in refrigerator for 3 hours or overnight.

  2. HEAT remaining 1 tablespoon oil in large saucepan over medium-high heat. Add beef and marinade; sprinkle with Chinese five spice. Cook, stirring frequently, until beef is no longer pink. Add coconut juice, tomato paste and carrots. Bring to a boil. Reduce heat to low; cover. Cook for 30 to 40 minutes or until beef is tender. Add remaining 1 tablespoon seasoning sauce. Serve with chopped cilantro.

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