Instant pot and stove top Paleo Vietnamese Beef Stew recipe with vegetables. This is the ultimate one pot beef stew recipe that’s hearty and healthy. Read on to learn how to make this simple Vietnamese-inspired Bò Kho Beef Stew!
Course Main Course
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
2lbsbeef short ribs or chuck shoulderslice to 1.25 to 1.5 inch cubes
Dice beef to 1.25 to 1.5 inch thickness cube shape. Marinate with ingredients listed under Beef Marinade. Use your hands to coat the seasoning well. Set aside in the fridge while preparing onion, garlic, carrots, daikon, and yams.
Instant pot: Press saute function with 2 tbsp coconut or avocado oil. When hot, add diced onion and sliced garlic cloves. Season with a bit salt and saute until fragrant. Add marinated beef cubes. Sear the cubes on all sides. Season with a pinch of salt. Add carrots and daikon radish. Saute for a few additional minutes then press off. Add 1 cup beef broth, tomato paste, and star anise pods. Give a stir to ensure nothing is stick to the bottom of the pot. Close the lid, seal the valve, and press Manual - high pressure for 30 minutes.
Stove top: In a dutch oven or heavy bottom large soup pot, add 2 tbsp coconut or avocado oil. When hot, add diced onion and sliced garlic cloves. Season with a bit salt and saute until fragrant. Add marinated beef cubes. Sear the cubes on all sides. Season with a pinch of salt. Add 2 cups beef broth, tomato paste, and star anise pods. Close the lid and reduce the heat to low and cook for about an hour until the beef is tender. (You might need to add extra broth during the cooking process until the beef is cooked through tender).
In the meantime, preheat oven to 420F. Lightly season diced yams with salt and olive oil in a large sheet pan lined with parchment paper. Bake for 20 minutes then lower the heat to 410F and bake the flip side for 10 minutes until they are soft, tender, and in golden brown caramelized color.
Instant Pot: Natural release for 5 minutes then manual quick release. Test and see if the beef is tender to your liking. If not add 10 extra minute. If too much liquid, scoop out beef cubes, carrots, and daikon and press Saute function. Mix 2-3 tsp arrowroot flour with 1-2 tbsp cold water to make a slurry. Add the slurry to hot boiling broth and gently stir the broth until thickened. Add beef and veggies back to the pot and stir-in chopped kale leafy greens. Taste and see if more salt or fish sauce is needed.
Stove top: Once the beef is tender add diced carrots and daikon. Cook for an additional 20 minutes or until the vegetables are cooked through tender to your liking. Stir-in chopped kale. If too much liquid, follow the steps above to thicken the sauce.
Ladle beef cubes, vegetables, kale, and place roasted yams in a serving bowl. Drizzle with few tablespoons of beef stew saucy sauce. Serve hot and immediately.
Notes: Store extra in the fridge for up to 4 days or in the freezer for 1 month ! If serve right away, you can also skim the fat off the top of the stew if preferred.If you aren't sure how to prepare daikon radish, cut off of the tip ends of the radish and use a vegetable peeler to peel away outer skin layer (similar to peel potato skins). Dice them to larger chunks for pressure cooker and smaller bite sizes for stove top. See ? Easy ! :))For stovetop users, you might need to add more broth during the cooking process until the beef is tender.