If you're accustomed to thick American Beef Stew recipes, Bo Kho's thinner brothy texture might surprise you. Traditionally, it's simply thickened by the gelatin produced by stewing cuts of meat that are rich in connective tissue, such as chuck roast or beef shin. If you prefer a thick, gravy-like stew, you can thicken Bo Kho with a cornstarch slurry or roux.