Vietnamese Beef Ragu (or Lagu, Ragout)

Vietnamese beef Ragu combines the richness of slow-cooked beef with the vibrant flavors of Vietnamese cuisine.

Beef

Carrots

Potatoes

Tomato

Tomato sauce 

All-purpose flour or corn flour 

Spices: garlic clove, ginger, shallot, five spice powder (optional)

Salt and sugar (to taste)

Topping: chopped green onion, coriander, ground pepper

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Season the beef cubes with salt and sugar, then rinse and cut them into bite-sized pieces. Add ginger, minced shallots, minced garlic, and five spice powder to marinate them. For enhanced flavor, marinate overnight.

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Prep:

- Blanch the tomatoes in boiling water, remove the skin.

- Peel and cut the carrots and potatoes into bite-sized pieces.

- Slice the onion by keeping the stem and cut into 6-8 pieces then simply cut the stem to release all fleshy leaves (image below).

- Mince the shallots and garlic and cut the ginger into thin slices.

- Chop the green onion and coriander.

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Heat cooking oil in a pot and sauté the tomatoes with half of the minced shallots and garlic (left image). Then, add a cup of tomato sauce (right image). Regardless of whether you're using a pressure cooker or a regular pot, you can add the tomatoes and tomato sauce directly to it instead of making another sauepan dirty.

Read Vietnamese Beef Ragu Full guide

(For Pressure Cooker) Add the marinated beef cubes and stir-fry until the meat firms up (1). Then, add enough water to cover the meat (2) . Close the lid of the pressure cooker and bring it to a boil (3). Once the pressure valve starts releasing steam, reduce the heat and open it (4).

(For regular pot) If using a regular pot, simmer the beef for about 1 hour over medium heat.

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(For pressure cooker) After releasing the pressure and opening the cooker, add the prepared carrots and potatoes and add more water if necessary. Close the lid again and bring it to a boil. Once the pressure valve starts releasing steam, reduce the heat and open the cooker. Add more water if needed.

(For regular pot) After 1 hour of simmering the meat, add the prepared carrots and potatoes and cook for 15-20 minutes more. Add more water if needed.

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Add the sliced onions and season the stew with salt and sugar according to your taste.

Read Vietnamese Beef Ragu Full guide

While waiting for the onions to soften, prepare a slurry by mixing all-purpose flour or corn flour with a little cold water. When the stew comes to a boil again, pour the slurry into the pot and stir quickly.

Read Vietnamese Beef Ragu Full guide

Serve the Vietnamese beef Ragu in bowls and garnish with chopped green onion, coriander, and ground pepper. It can be enjoyed with cooked rice, bread, or rice noodles.

Read Vietnamese Beef Ragu Full guide

Source: Keep Up Cooking