Crockpot Beef Stew

Ingredients

• 454 g (1 lb)beef, cut into 2.5 cm cubes
• 30 ml (2 tbsp)plain flour
• 2 clovesgarlic, lightly crushed
• 15 ml (1 tbsp)ginger, grated
• 1 smallonion, roughly chopped
• 1–2potatoes, cut into 2.5 cm pieces
• 2carrots, roughly chopped
• 15 ml (1 tbsp)tomato purée
• 475 ml (2 cups)beef stock, preferably low-sodium
• 15 ml (1 tbsp)fish sauce or Worcestershire sauce
• 15 ml (1 tbsp)soy sauce
• 1 stalklemongrass, cut into 10 cm lengths and bruised
• 1 wholestar anise
• 1.25 ml (¼ tsp)fennel seeds
• 2 wholecloves
• 1bay leaf
• 1cinnamon stick
• to tastesalt and pepper

Instructions

1. 1

   Coat the beef

   Toss the beef with the flour, then season with salt and pepper.

2. 2

   Add the ingredients

   Put the beef, garlic, ginger, onion, potatoes, carrots, tomato purée, beef stock, fish sauce and soy sauce into the slow cooker. If any potatoes sit above the liquid, push them down and add a little more stock so they are covered.

3. 3

   Bundle the spices

   For easier removal, wrap the star anise, fennel seeds, cloves, bay leaf and cinnamon stick in cheesecloth or put them in a large tea bag. Add the bundle to the stew.

4. 4

   Cook the stew

   Lay the lemongrass on top, cover and cook on low for 10–12 hours or on high for 4–6 hours, stirring occasionally. Remove the lemongrass and spice bundle, then serve warm.

What is bò kho?

Bò kho is a Vietnamese beef stew known for beef simmered with aromatic spices and a savoury, richly flavoured broth. It is often served with bread or noodles.

This slow-cooker version borrows that flavour profile for a hands-off meal, with potatoes and carrots making it especially hearty. The lemongrass, warm spices, fish sauce and soy sauce give the broth its distinctive savoury aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 39g protein, 18g carbs, 8g fat.

The potatoes and flour provide most of the carbohydrates, while the beef supplies most of the protein. Beef, flour and the sauces contribute fat and flavour; serve a portion with a green vegetable to round out the plate.

The beef and flour

Beef: Cutting it into even 2.5 cm cubes helps the pieces cook at a similar rate. A suitable stewing cut can become tender over the long cooking time.

Flour: Tossing the beef in flour before it goes into the cooker gives the broth some body as it cooks. Season the coating lightly, since the sauces and stock also contribute salt.

Build the aromatic broth

Fresh aromatics: Garlic, ginger, onion and bruised lemongrass bring fragrance to the slow-cooked liquid. Bruising the lemongrass helps release its aroma.

Whole spices: Star anise, fennel, cloves, bay and cinnamon add warmth. Bundling them in cheesecloth or a large tea bag makes it easier to remove them before serving.

Keep the vegetables submerged

Potatoes: Push any pieces sticking above the broth down into the liquid, adding a little more stock if needed. This follows the recipe's guidance and helps them cook alongside the beef.

Carrots and onion: Roughly chopped pieces suit the long cooking time and contribute flavour to the stew. Keep the potato pieces around the same size for more even cooking.

Choose the cooking setting

Low setting: Allow 10–12 hours for a long, gentle cook. This is useful when you want the stew to cook over much of the day.

High setting: Cook for 4–6 hours if you need it sooner. Stir occasionally, as directed, and check that the beef and potatoes are tender before serving.

Check and finish

Tenderness: The beef should be soft enough to eat comfortably, and the potatoes should be cooked through. If they need more time, continue cooking and check again.

Before serving: Lift out the lemongrass and spice bundle. Serve the stew warm, taking care to remove the whole spices rather than leaving them hidden in the bowls.

What to serve alongside

Bread: Crusty bread is handy for soaking up the aromatic broth and makes the stew feel like a complete meal.

Rice or noodles: Either can be served alongside or used as a base. A simple green vegetable can add a fresh contrast to the rich stew.

Recipe notes & tips

• Cut the beef and potatoes into similarly sized pieces so they cook more evenly.
• Choose low-sodium beef stock, as soy sauce and fish sauce both add saltiness.
• Bruise the lemongrass before adding it to help release its aroma.
• Use a spice bundle if you want to remove the whole spices easily at the end.
• Check that the potatoes are covered by the broth before starting the slow cooker.
• Stir occasionally during cooking, as the method directs.

Variations

• Worcestershire option: Use Worcestershire sauce in place of the fish sauce as listed.
• Extra vegetables: Add more carrot or potato while keeping the pieces a similar size.
• More broth: Add a little extra beef stock if needed to cover potatoes before cooking.
• Rice accompaniment: Serve the finished stew with rice to catch the broth.
• Bread accompaniment: Offer crusty bread alongside for dipping.

Common mistakes to avoid

• Potatoes above the liquid: Push them down and add a little more stock so they are covered.
• Uneven chunks: Cut the beef and potatoes to similar sizes for more consistent cooking.
• Leaving spices loose: Bundle the whole spices so they are easier to remove before serving.
• Forgetting the lemongrass: Remove it at the end along with the spice bundle.
• Over-seasoning early: Season the beef, then account for the saltiness of the stock and sauces.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan or microwave until hot throughout; add a splash of stock or water if the stew has thickened.

Frequently asked questions