Bo Kho is a Vietnamese national favorite dish, traditionally served on special occasions.

Bo Kho Vietnamese Beef and Beer Stew (Photo Attributed to Author: Kham Tran – visit website at: www.khamtran.com)

Bo Kho (Spicy Vietnamese Beef and Beer Stew) Recipe-

Ingredients:

• 28 oz. (800g) of prime beef sirloin steak, cut into 1” cubes
• 1 12 oz. can of beer (not lite beer!)
• 1 yellow onion, peeled and diced
• 4 cloves of garlic, minced
• 1 quart (1 liter) of Chinese hot and sour broth
• 2 large carrots, peeled and chopped into 3/4” thick chunks
• 2 large potatoes, peeled and diced into 1/2” cubes
• 1 green bell pepper, cored and de-seeded, rough chopped
• 1 red bell pepper, cored and de-seeded, rough chopped
• 1 Thai hot chili pepper, seeds left in, finely chopped (2 if you like really hot!)
• Butter
• Extra virgin, chili infused, olive oil
• 1 tbsp. Salt, or to taste
• 1 tbsp. pepper, or to taste
• 2 tbsp. sugar
• 1 Vietnamese Bo Bo Hue stock bouillon cube, crushed
• 5 oz. (15ml) of good quality Worcestershire sauce

Directions:

1. Take a very large saucepan, pour in some olive oil, about 2 tbsp., and 1 tbsp. of butter, and bring heat up to medium high.
2. Add in your cubed beef. Stir as you cook, so the pieces do not stick together, and keep cooking until all sides of the cubes are nicely browned. Take the beef out and set aside for now.
3. Add in a little more oil and butter (same 2 to 1 ratio) and now sauté your carrots, potatoes, and both bell peppers, just long enough to slightly soften them, but not cooked all the way through.
4. Now add in the hot chili pepper, onion and garlic, and sauté until the garlic and onion are fragrant, and the onion is translucent.
5. Now add in the broth, the beer, and the Bo Bo Hue stock cube (crush the cube before adding it in). Turn the heat up to a achieve a vigorous boil, then reduce to a lively simmer.
6. Next, add back in the sautéed beef cubes; stir and blend all the mixture together well, and adjust heat to maintain a lively simmer.
7. Last to add in, put your salt, pepper, sugar and Worcestershire sauce in the mix, and blend together with the rest. Do a taste test, and adjust seasonings as necessary.
8. Simmer-cook the stew for a good hour, even longer is fine, and serve your Bo Kho while piping hot.
9. Bo Kho leftovers can be stored in the refrigerator and will taste even better when reheated the next day.