Vietnamese Beef Stew – Bò Kho

• 2 pounds Boneless Chuck Roast (or Other Beef Stew Meat) Cut Into 1" Peices
• 3 Tablespoons Cooking Oil
• 1 whole Yellow Onion, Chopped
• 2 cloves Garlic, Finely Chopped
• 1 can (14 Oz. Can) Crushed Tomatoes
• 1/2 teaspoons Salt
• 3 whole Star Anise
• 1 Tablespoon Curry Powder
• 3 cups Water
• 1 pound Carrots, Peeled And Cut Into 1" Chinks
• 4 sprigs Thai Basil
• _____
• FOR THE MARINADE:
• 1 stalk Lemongrass- Bruised And Cut Into 2" Segments
• 3 Tablespoons Fish Sauce
• 1-1/2 teaspoon Chinese 5 Spice Powder
• 2-1/2 Tablespoons Minced Ginger
• 1-1/2 teaspoon Brown Sugar
• 1 leaf Bay Leaf

1. Combine marinade ingredients, then toss with the meat to coat. Set aside for 30 minutes (or more if you have to pick up the kiddos from the bus stop or stop to discuss your son's most recent 2 missing math assignments).
2. Heat oil and sear meat. Set aside bay leaf, and lemon grass. Discard marinade.
3. In the same pot with seared meat, cook onions and garlic till translucent. Add tomatoes, salt, and cover with a lid. Simmer for 10-15 minutes.
4. Add back the bay leaf and lemon grass. Also add anise, curry powder, and water. Simmer for approximately 75 minutes.
5. Add carrots. Simmer for another 45 minutes till beef and carrots are tender.
6. Remove bay leaf, anise, and lemon grass before serving. Garnish with Thai basil. Serve with French bread (which is our favorite!) or rice.

cooking oil, yellow onion, garlic, tomatoes, salt, anise, curry, water, carrots, basil, lemongrass, fish sauce, ginger, brown sugar

Taken from tastykitchen.com/recipes/soups/vietnamese-beef-stew-e28093-bo-kho/ (may not work)