Tuesday, September 16, 2014

Vietnamese Beef Ragu (Ragu Bo)

Vietnamese Beef Ragu (Ragu Bo)
Marinate Beef:
1 lbs. Beef Chucks
2 Tbsp. chopped Shallots
1 Tbsp. Fish Sauce
1 Tbsp. minced Garlic
1/2 tsp. Mushroom Seasoning (optional)
1 tsp. Salt
2 tsp. Sugar
Ragu Soup:
Marinated Beef
1 Tbsp. Oil
3 Carrots
2 Potatoes
1/3 cup chopped Onion
1 tsp. minced Garlic
2 Tbsp. Butter
1 cup Tomato Paste
1 cup Ragu Tomato Sauce
5 cups Chicken Broth
1/3 cup Lima Beans
1 cup Green Beans

Cut 1 lbs. Beef into chucks, about 1 inch wide and 1 1/2 inches long. Put in a bowl to marinate. Add 2 Tbsp. chopped Shallots.
Add 1 Tbsp. minced Garlic. Add 1 Tbsp. Fish Sauce. This is optional, add 1/2 tsp. Mushroom Seasoning.
Add 1 tsp. Salt. Add 2 tsp. Sugar. Mix well, cover with plastic wrap and let it marinate for 30 minutes.
Peel, wash and cut 2 Potatoes.  You can use a wavy knife or a regular knife.  Put the potatoes in cold water and set aside.
Peel, wash and cut 3 large Carrots.  To make it look like a flower you can cut in the carrots on the side like this.
Put into a bowl and set aside.
In a large pot add 1 Tbsp. Oil.  Add 1/3 cup chopped Onion, saute for a few seconds. Add 1 tsp. minced Garlic.
Continue to saute. Add 2 Tbsp. Butter. Saute for another few seconds or until the Butter melts. Add in the marinated Beef.
Stir for about 2-3 minutes. Add 1 cup Tomato Paste. Mix well on medium heat. Add 1 cup Ragu Tomato Sauce. Mix well.
Add in 5 cups Chicken Broth. Bring to a boil and down to a simmer.  Once the Beef is tender add in the Carrots.
After 10 minutes, add the Potatoes. Add 1/3 cup Lima Beans.  Continue to let it simmer. Add 1 cup Green Beans. Mix well. Let it simmer for about 7 minutes.
Pour into a bowl and enjoy with some bread.

No comments:

Post a Comment