Vietnamese Beef Stew

Ingredients:

BEEF MARINADE:

• 1 lb beef of choice (I used beef stew meat)
• 5 garlic gloves, bruised/flattened or minced
• 1/2 TBSP chicken bouillon
• 1 tsp salt
• 1.5 TBSP fish sauce
• 1.5 TBSP hoisin sauce
• 2 TBSP bo kho spice

BO KHO SOUP BASE:

• 2 TBSP bo kho spice
• 2.5 TBSP ketchup
• 1 TBSP hoisin sauce
• 14 oz chicken broth
• 12 oz coco rico/ coconut water or soda
• 3 cups water
• 3 stalks of lemongrass, stem only ∓ bruised
• REMAINING INGREDIENT: Cooking oil (I used anatto seed oil for added color)

ADDITIONAL INGREDIENTS:

• 3 large carrots, cut into chunks
• 1/2 large onion, cut into wedges

TO SERVE:

• Rice noodles of choice
• French baguette
• Onion, thinly sliced
• Cilantro, chopped
• Scallion, chopped
• Lime wedges

Instructions:

1. Cut beef into 1.5-inch pieces and marinate with all the ingredients under “BEEF MARINADE” for 30 minutes at room temp.
2. This step is optional, if you do not want to do this, then proceed to the next step. - In a skillet, heat up oil of choice (I used annatto seed oil for added coloring) and sauté 5 cloves of flattened/ smashed garlic until fragrant. - Then sear your beef for ~2 minutes. Set this aside.
3. In your @crockpot, mix all your ingredients under “BO KHO SOUP BASE” and add your (seared) marinated beef.
4. Cook this on high for 3 hours or low for 6 hours.
5. After cooking for 3 hours, add 3 large carrots and 1/2 of an onion and continue to cook on high for 1 hour or low 2 hours.
6. When you are done cooking, serve with rice noodles or French baguette and top with scallion, cilantro, and onions.

Recipe by: @gaming_foodie