Bo Kho

Bo Kho
Serves 6-8

2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles

In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.

Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.

Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.

Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles