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Vietnamese-Style Beef Stew

Source of Recipe

Rhonda G


List of Ingredients

Bo Kho (Vietnamese-Style Beef Stew)


2 lb. beef chuck roast, cut into 1-inch cubes
3 cloves garlic, finely chopped
2 stalks fresh lemon grass, thinly sliced
2 tablespoons MAGGI Seasoning Sauce, divided
2 tablespoons olive oil, divided
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
2 teaspoons Chinese five spice
1 can (12 fl. oz.) coconut juice
1 can (6 oz.) tomato paste
4 large carrots, sliced diagonally
Chopped cilantro (optional)



Recipe


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.

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.