Beef Ragu
Food photography of Beef Ragu, styled as an authentic Vietnamese dish.
Prep | Cook Time:
Overnight + 2 hr 30 min
Beef Ragu leans into a tomato-rich, slow-simmered style that coats the beef in a thick, savory sauce with plenty of depth. With VV FOODS enhancing the base, this recipe feels sturdy, comforting, and easy to serve for everything from family dinners to hearty lunch specials.
Use:
Beef Pho Bo Base
Ingredients
1 large carrot, cut into 1.25 cm pieces
1 onion, cut into 1.25 cm pieces
1 celery stalk, cut into 1.25 cm pieces
2 cloves garlic
Herbs (such as parsley or thyme), handful
1/4 cup strong liquor (e.g., brandy or whiskey)
10 black peppercorns
6 cups good red wine
2 tbsp oil
900 g beef (chuck or shoulder), cut into 3.75 cm cubes
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup beef broth
32 boiled onions, peeled
1 tbsp butter
2 tsp sugar
140 g mushrooms, quartered
Additional minced garlic (optional)
227 g bacon, sliced or diced
2 slices white bread, crust removed, cut into triangles
2 tbsp fresh herbs, chopped
pappardelle pasta
Preperation
Combine all sauce ingredients with the beef, cover, and refrigerate overnight.
Instructions
Preheat oven to 204°C (400°F). Strain the marinade liquid into a saucepan, remove the beef and sear it on one side, keeping the vegetables and herbs aside.
Bring the strained liquid to a boil, skim off foam, and simmer for 6–8 minutes. Strain again. Heat a little oil or butter in a flame‑proof skillet, pat the beef dry and brown on all sides, then remove. Return the strained vegetables to the sauce, reduce heat and simmer, stirring occasionally, until lightly colored. Stir in the tomato paste and flour, increase heat and cook for 3 minutes. Sprinkle the flour mixture over the sauce, place in the oven for 6–8 minutes, then remove and stir. Return the pan to medium heat, add the sauce and bring to a boil, stirring frequently, then add the broth and herbs. Continue to boil, cover and cook for 1 hour 30 minutes, or until the meat is tender.
While the meat cooks, prepare the onions and mushrooms: melt butter in a pan, add the peeled boiled onions and a pinch of salt, add enough water to just cover, simmer until the water has nearly evaporated, stirring until the onions are golden. In another pan, sauté the mushrooms in butter until golden, drain and add to the onions. In a small skillet, sauté the minced garlic and bacon in a little oil, drain and mix into the onion‑ mushroom mixture.
When the beef is tender, skim any excess fat from the surface. Transfer the beef to a warm plate, cover and keep warm. Strain the sauce into a clean pan, add the cooked vegetables, bring to a boil and simmer for about 15 minutes, or until the sauce thickly coats the back of a spoon, skimming foam frequently. Season with salt and pepper to taste. Return the beef to the sauce and either simmer briefly or place in a 5‑minute oven warm‑through if desired. Stir in the onion‑ mushroom‑ bacon mixture.
Prepare the pasta, combine with the stew and serve with a side of toasted bread.