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Meat, South and Southeast Asian

Bò sốt vang with baguette

Bò sốt vang is a Vietnamese beef stew made with red wine, tomato, and five spice, served with baguette. For 4 people, it takes 2 hours 30 minutes and a medium skill level, at about €4.00 per person. The key to success is marinating the beef well and simmering it very gently, never letting it boil hard.

Tonight it's bò sốt vang, the Vietnamese take on beef in red wine, simmered with tomato and five spice, perfect for mopping up with baguette. Your kitchen will smell amazing by late afternoon.

Bò sốt vang with baguette
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bò sốt vang blends the spirit of French beef bourguignon with spices from further east. Star anise, lemongrass, and five spice perfume the wine and tomato, while the beef turns meltingly tender after two hours of gentle simmering. The sauce, slightly sweet and lightly spiced, is made for soaking up with chunks of baguette.

This is a Sunday dish or a cold weeknight dinner, the kind where you let the pot do the work while you get on with other things. Mon Chou likes to suggest it when friends come over curious about Vietnamese home cooking, or simply to warm up on an autumn evening. It asks for patience more than attention.

The ingredients

4 people

Butcher

  • Beef chuck roast 900 g

Pantry

  • Red wineoften in the pantry 25 cl
  • Five spice powderoften in the pantry 1 tsp
  • Star aniseoften in the pantry 2
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Carrots 4
  • Onion 2
  • Garlic 3 cloves
  • Lemongrass 1 stalk

Bakery

  • Baguette 1

Allergens Gluten, Soy

The step by step recipe

  1. Cut the beef into cubes and mix it with five spice, garlic, salt, and pepper, then let it marinate. 30 min

    The longer you marinate, the more flavorful the meat becomes.

  2. Brown the beef in batches in the oil, then add the sliced onion and the tomato paste. 10 min

    Don't stir too much, let the pieces get a good sear.

  3. Deglaze with the red wine, then add the tomatoes, star anise, crushed lemongrass, and water to cover. 5 min

    Let the wine bubble for 2 minutes to cook off the alcohol.

  4. Cover and simmer over low heat, adding the carrots in chunks for the last hour. 2 h

    Keep the heat very low, the liquid should never come to a hard boil.

  5. Remove the star anise and lemongrass, then serve with warm baguette.

    The dish tastes even better reheated the next day.

Our tips to get it right

  • Pick a well marbled chuck roast rather than a lean cut, it holds up better during the long simmer and stays juicy.
  • Crush the lemongrass stalk with the flat of a knife before adding it to the pot, this releases much more of its fragrance.
  • If the sauce looks too thin at the end, remove the lid for the last fifteen minutes so it reduces and coats the meat better.

The variations

  • You can swap the chuck for brisket or shin, both braise just as well over a long cook.
  • For an alcohol free version, replace the red wine with beef broth and a splash of balsamic vinegar, the flavor will be milder but still well rounded.
  • To save time, use a pressure cooker, the beef turns tender in about 40 minutes instead of two hours of simmering.

What to serve it with

  • Warm baguette for dipping
  • Steamed white rice
  • Hot green tea

Storage

Bò sốt vang keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, without the baguette. Reheat it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make bò sốt vang ahead of time?

Yes, it's actually better made ahead since the flavors deepen as it rests. Cook it the day before and reheat gently before serving.

Can you substitute the lemongrass if you can't find any?

You can leave it out, the dish will still taste good but less distinctly Vietnamese. A bit of lime zest added at the end gives a similar fresh note.

What kind of red wine works best for this recipe?

A simple, not too tannic red wine is all you need, there's no reason to use a good bottle. An everyday table wine works perfectly in this braise.

Does bò sốt vang freeze well?

Yes, it freezes very well for up to 2 months. Freeze the meat and sauce on their own, and plan on fresh baguette when you serve it.

How long does it take to make a bò sốt vang with baguette?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bò sốt vang with baguette?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bò sốt vang with baguette cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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