When the temperatures drop, and it starts to get colder, and you’re craving something warm and comforting, ragu bo is exactly the kind of dish you want simmering on your stove. This Vietnamese beef stew is cozy, hearty, and full of familiar flavors that feel like home. It is often overshadowed by the more popular bo kho, but ragu bo deserves its own spotlight. It is incredibly tasty, much easier to make than you might think, and packed with rich tomato flavor, tender beef, and root vegetables that soak up every bit of the stew. If you want a homestyle Vietnamese dish that brings comfort with every bite, this is the perfect recipe to keep in your rotation through the colder months, but it’s honestly great year-round.
Ragu bo is a Vietnamese tomato-based beef stew that reflects the French influences woven into Vietnamese home cooking. As French cuisine entered Vietnamese kitchens during the colonial era, the idea of a tomato-and-wine-braised meat dish evolved into something uniquely Vietnamese. Ragu bo is not as bold or aromatic as bo kho, and it is not as heavy as a classic French beef stew. Instead, it sits right in the middle. It is mellow, savory, slightly sweet, and full of tender vegetables that create a rustic, comforting bowl. The tomato sauce gives it its signature color and gentle acidity, while a combination of Vietnamese pantry ingredients like fish sauce and rock sugar adds that unmistakable Vietnamese warmth.
Start by preparing the aromatics. Dice half an onion and a few garlic cloves. Peel your carrots and potatoes, then cut both into one-inch pieces. I like using a crinkle-cut knife to add a bit more dimension to the vegetables. A regular knife works perfectly well, too.
For the beef, I use beef shank for this recipe. It is a tough cut, perfect for stewing because of the connective tissue running through it. As it cooks, the tissue breaks down into something incredibly rich and gelatinous, while still giving the beef just a little bite. Cut the shank into 1.5-inch cubes. You don’t want the pieces too small since they will shrink as they cook. Beef chuck is also a great option if you prefer it.
Set a heavy-bottomed pot over high heat and add a splash of oil. Sear the beef for a couple of minutes to develop a nice crust, then remove and set aside. Add the diced onion and garlic to the pot and sauté until they become fragrant. Stir in the tomato paste and cook for another minute or two to deepen its flavor.
Add the beef back to the pot, then pour in tomato sauce, water, beef bouillon, and bay leaves. Season with rock sugar, MSG, and salt. Bring everything to a boil, then reduce the heat and simmer the stew for about 2 hours, or until the beef is tender.
Once the beef is soft and flavorful, add the carrots and potatoes. Simmer for another 10 to 15 minutes, or until the vegetables are fork-tender. Finish by adding frozen peas and adjusting the seasoning with fish sauce and black pepper. (Optionally, you can add a little cornstarch slurry to thicken up the stew.)
Serve the ragu bo over a bowl of hot rice for the ultimate comfort meal, or enjoy it with a side of Vietnamese baguettes to soak up the rich tomato stew. Garnish with fresh cilantro leaves and a sprinkle of black pepper, and enjoy every cozy bite.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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Perfection 🫶🏼✨🥖🫕