Vietnamese Beef Stew (Bo Sot Vang)

A delicious Vietnamese beef stew (bò sốt vang) flavored with star anise and coriander, then cooked with carrots, in a red wine sauce. A tasty variation on an European favorite.

4.96 from 23 votes

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Course: Main dish

Cuisine: Vietnamese

Keyword: beef, crock pot, Hanoi, red wine, slow cooker, stew

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 300kcal

Author: Analida Braeger

Ingredients

2 tsp. Kosher salt
½ tsp. black pepper cracked
1 tsp. coriander ground
⅛ tsp cinnamon ground
2 ¼ lbs stew meat cubed
1 Tbs vegetable oil
2 carrots sliced
6 roma tomatoes cored and chopped
6 cloves garlic minced
2 pods star anise
2 bay leaves
1 cup red wine
1 ½ cup water
2 Tbsp tomato paste
½ cup cilantro chopped for garnish

Instructions

In small bowl, mix together salt, pepper, coriander, and cinnamon.
Cut beef into bite-size pieces and season with spice mixture.
In a Dutch oven on medium heat add the olive oil, and quickly stir fry the beef cubes.
Add the garlic, and continue to cook until the garlic begins to soften.
Add the carrots, tomatoes, anise pods, and the bay leaves.
Pour in the wine, water, and tomato paste. Stir.
Reduce the heat to low and simmer for 2 hours covered.
Finally, serve with plenty of crusty bread.

Video

Notes

Frequently Asked Questions:

How long can I save the Vietnamese beef stew? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to cool completely before placing it in the refrigerator.
Can I freeze the beef stew? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to 3-4 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
How do I reheat the beef stew? If you are taking the stew from the freezer is it best to take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, check the temperature every 30-45 seconds and stir.
What cut of beef do I use for making this beef stew? I prefer to use chuck roast or it may also be called chuck shoulder. This cut has more connective tissue and thus more collagen for a rich melt in your mouth texture.

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