BeefBeef StewComfort Food

Vietnamese Braised Beef Stew

By Julia Vuong

4 Servings

2 hr 25 Minutes

Easy

Recipe Details

Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 55 minutes
60 minutes to marinate

Total Time: 2 hr 25 Minutes

Cooking Technique: Pressure Cook

Cuisine: Vietnamese

Yield: 4 Servings

Ingredients

2 lb. chuck roast, cut into 1- to 2-inch cubes
4 tbsp. soy sauce, divided
4 tbsp. fish sauce, divided
2 tbsp. oyster sauce
2 tbsp. ketchup or tomato paste
2 shallots, minced
5 garlic cloves, minced
3 tbsp. Vietnamese beef stew seasoning
2 tbsp. oil
2 lemongrass stalks, trimmed, peeled, and cut into 4- 5-inch pieces
1 ginger, sliced into thick pieces
2 tbsp. oil
1 cinnamon stick
2 bay leaves
5 star anise
4 cups beef stock
¼ cup water
1 ½ tbsp. sugar
2 tbsp. chicken bouillon
1 onion
2 carrots
1 potato
1 lime, cut into wedges, for serving
Cilantro, as needed, for serving
1 baguette, sliced, for serving

If you're looking to spice up your dinner routine with something full of rich, bold flavors, Vietnamese beef stew—also known as Bò Kho—is just the dish to try. This comforting and aromatic stew is a staple in Vietnamese cuisine, typically simmered for hours to develop its deep, savory flavors. But fear not, this version of Bò Kho is made in the Instant Pot, so you can have that same irresistible taste and tender beef in a fraction of the time! Imagine a hearty, aromatic broth filled with tender chunks of beef, aromatic spices, and just the right balance of sweet and savory flavors—served with fresh herbs, crusty bread, or a bowl of rice. It’s a Vietnamese culinary masterpiece that’s ready to impress without requiring hours of stovetop labor.

INSTRUCTIONS

Cut beef into 1- to 2-inch cubes. In a large bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 2 tablespoons of ketchup, minced shallots, garlic cloves, and Vietnamese beef stew seasoning to make the marinade. Place the beef into the marinade, mixing well to combine. Place in the fridge for at least 2 hours, or overnight if possible.
Heat oil in a small saucepan. When hot, quickly fry the lemongrass pieces and sliced ginger. After 1-2 minutes, sear the beef in the same pan. The beef should not be fully cooked. Add the seared beef, ginger and lemongrass into your Instant Pot.
Toast your cinnamon stick, bay leaves, and star anise in a clean pan, then toss into the Instant Pot. Add the beef stock, water, sugar, 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, and chicken bouillon. Pressure Cook on High for 20 minutes, then let the pressure release naturally for 10 minutes.
Fish out the cinnamon stick, bay leaves, lemongrass, and star anise, then add in the carrots, onions, and potatoes. Pressure Cook on High for another 5 minutes.
Check for taste and adjust. Add more chicken bouillon if you feel it’s not savory enough. If it’s too savory for your liking, add more sugar and water. Serve with a sliced baguette, rice, or noodles. Add lime juice and pepper. Enjoy!

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About the chef

Julia Vuong

Hi, I’m Julia! I’m all about making fun, easy recipes that bring joy to the kitchen. I’m Chinese and Vietnamese, and I love sharing dishes from my culture while also finding inspiration from flavors around the world. To me, the kitchen is a place for creativity, curiosity, and connection. It’s totally okay to make mistakes along the way, that’s part of the fun! Let’s cook, explore, and enjoy the process together.

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