Vietnamese Beef Stew (Bo Kho)

Friends, this is such an easy recipe from my father that I couldn't wait until finals are over to share. The actual labor time is pretty short but the wait in between each step is long, which isn't bad. I took breaks from studying to do each step and now I have enough stew for days. I marinaded the beef and browned it a day earlier so I could throw everything in the crockpot the morning after before work. Dinner was ready when I came home!

Crockpot Bo Kho

Ingredients:

• 3 lbs of beef cut for stew, I bought the precut pack

• 1/2 pack of Bo Kho spices, found at most Asian grocery store

• Oil

• Salt and pepper

• 1 lb carrots, cut into 2" chunks

• 2 onions, cut into large wedges

• 3-4 cups of coconut juice (not water! Big flavor difference)

• Water

• Cilantro, chopped

• Thai basil

• Lime

• Fish sauce

• Good baguette

Directions:

Marinade the beef with 1/2 pack of the spices, salt, and pepper for an hour.

Put a little bit of oil in a pan and brown the beef. It doesn't need to be cooked through because it'll cook in the crockpot.

Put the beef, carrots, and onion into a crockpot. Add coconut juice, water, and salt. The amount of liquid depends on how thick you want your stew. I like mine with a lot of broth in case I want to eat it with noodles. I used about 4 cups of coconut juice and about 4 cups of water. Cook on low heat for 8 hrs.

And that's it!!!

Serve it with cilantro, basil, fresh squeeze of lime juice, bread, and a dash of fish sauce. You can also eat this with pho noodles.

The beef melts in your mouth and into your soul.

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