Beef Stew with Apple Cider Vinegar - Bò Hầm Giấm Táo

Beef Stew with Apple Cider Vinegar - Bò Hầm Giấm Táo

By Helen Le Published: February 9, 2022

  • Prep: 10 mins
  • Cook: 2 hrs 10 mins
  • Ready In: 2 hrs 20 mins

  • Yield: 3 - 4 Servings

Different vegetables are brought together in this Beef stew with Apple Cider Vinegar making this dish extra nutritious. A great choice for the whole family on cold days. You can have this with either rice or banh mi!

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Ingredients
Instructions
  • Rinse the beef bone under running water then drain. Grill or air-fry the onion halves, ginger slices and large carrot chunks at 200-250 degree C for 30mins until charred.
  • In a pressure cooker, combine the grilled onion, carrot, ginger, celery and fill with enough water to cover. Stew for 35-40mins over low heat.
  • Season the beef chuck eye roll with salt, pepper and stock powder.
  • Heat some vegetable oil in a large pot, add the beef and sear all sides.
  • Add beef stock and 4tbsp of apple cider vinegar. Skim off the foam. Add 1 tsp salt and 2 bay leaves and simmer over low heat for 1 hour till tender.
  • Add the remaining potato, carrot, onion and cook till soft.
  • Add constarch slurry and cook for another 5mins.

Beef Stew with Apple Cider Vinegar – Bò Hầm Giấm Táo – Watch how to make it on Youtube