Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 1/4 cup fermented bean sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp five-spice powder
- 2 cups water
- 2 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. Add the chopped onion, minced garlic, and minced ginger to the pot and sauté until fragrant, about 2-3 minutes.
4. Add the fermented bean sauce, soy sauce, brown sugar, and five-spice powder to the pot and stir until well combined.
5. Return the beef to the pot and add 2 cups of water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the beef stew for 2-3 hours, or until the beef is tender and the sauce has thickened.
8. In a small bowl, whisk together the cornstarch and 2 tbsp of water. Add the mixture to the pot and stir until the sauce has thickened further.
9. Season the stew with salt and pepper to taste.
10. Serve the beef stew hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Sodium: 1000mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or stew meat.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Fermented bean sauce can be substituted with hoisin sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the stew for extra flavor and texture.
- Use chicken or pork instead of beef for a different twist on the dish.
- Add a splash of rice vinegar or lime juice for a tangy flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- For a thicker sauce, increase the amount of cornstarch and water mixture added to the pot.
- Serve the stew with steamed rice or crusty bread to soak up the flavorful sauce.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the beef stew in individual bowls, garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice or crusty bread
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the beef is tough, simmer the stew for longer until it becomes tender.
- If the stew is too salty, add a splash of water and a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tương Bò Kho is a traditional Vietnamese beef stew that is typically served with rice noodles or crusty bread. The dish is known for its rich, savory sauce made with fermented bean sauce and soy sauce.
Flavor profiles:
Savory, umami, sweet, and slightly spicy.
Serving suggestions:
Serve the beef stew hot with steamed rice or crusty bread.
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Region: Vietnamese