Ragu Bo / Beef Ragout
Warm, comforting Vietnamese ragu bo made with beef shank, carrots, and potatoes simmered in a rich tomato broth. Easy homestyle recipe perfect for cold weather!
- Prep time
- 20 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lb Beef Shank
- 3 Large Yukon Gold Potatoes
- 2 Large Carrots
- 1 cup Frozen Peas
- 1/2 Onion
- 1 tbsp Minced Garlic
- 2 tbsp Tomato Paste
- 15 oz Tomato Sauce
- 2 Quarts Water
- 1 tbsp Beef Bouillon
- 2 Dried Bay Leaves
- 1/2 inch Nub Rock Sugar
- 1/2 tbsp MSG
- 2 tbsp Fish Sauce
- Salt and Pepper to Taste
- 1 tbsp Cornstarch
- 2 tbsp Water
- Cooked Jasmine Rice
- Vietnamese Baguettes
- Cilantro
Instructions
- 1
Prep work:
- 2
Dice half an onion and finely mince garlic. Peel the carrots and potatoes and cut them into one-inch pieces
- 3
Cut beef shank into 1.5-inch pieces
- 4
Cook the stew:
- 5
Heat oil in a heavy pot over high heat. Sear the beef on all sides until browned, then remove and set aside
- 6
Add minced garlic and the sliced half onion to the pot. Sauté until softened and fragrant. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Return the beef to the pot. Add tomato sauce, water, beef bouillon, and bay leaves. Season with rock sugar, MSG, and salt
- 7
Bring the pot to a boil, then reduce the heat to low. Cover and simmer the stew for 2 hours, or until the beef is tender. Add the potatoes and carrots. Continue simmering for 10-15 minutes or until the vegetables are fork-tender
- 8
Add in frozen peas, and season to taste with fish sauce and black pepper. Optionally stir in cornstarch slurry to thicken up the stew
- 9
Serve:
- 10
Serve directly over a bowl of jasmine rice, or paired with Vietnamese baguettes on the side. Garnish with cilantro leaves and enjoy!