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I stumbled upon this Vietnamese ragu stew recipe during my travels, and it's become a family favorite. Combining hearty beef or chicken with aromatic spices, this dish offers comfort in every spoonful. Rich tomato paste mingles with savory fish sauce, creating depth that'll make your taste buds dance. Tender carrots and potatoes soak up flavors, transforming into melt-in-your-mouth bites. Perfect for chilly evenings or when you're craving something soul-warming, this stew never disappoints. Let's dive into making this delicious meal together!
Ingredients for Vietnamese Ragu Stew
- Beef or Chicken: Protein base for the stew, adding richness and depth of flavor to the dish.
- Carrots: Sweetness and color to the stew, providing a contrast in texture and flavor to the meat.
- Potatoes: Adds heartiness and thickness to the stew, making it more filling and satisfying.
- Onion: Aromatic base for the stew, enhancing the overall flavor profile with its savory sweetness.
- Garlic: Intense flavor to the stew, adding a depth of umami and aroma to the dish.
- Tomato paste: Concentrated tomato flavor, thickening the stew and giving it a rich, savory taste.
- Chicken or Beef Broth: Provides a savory liquid base for the stew, enhancing the overall flavor and richness of the dish.
- Fish Sauce: Umami depth and saltiness to the stew, adding a unique savory flavor to the dish.
- Sugar: Balances the flavors in the stew, cutting through the acidity and enhancing the overall taste.
- Vegetable Oil: Used for cooking the ingredients, adding richness and preventing sticking in the pot.
Read more: Vietnamese Beef Stew Recipe
Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for chopping the vegetables and meat into the required sizes for the recipe.
Vietnamese Ragu Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 500 g Beef or Chicken cut into chunks
- 2 pcs Carrots peeled and chopped
- 2 pcs Potatoes peeled and chopped
- 1 pc Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 400 ml Chicken or Beef Broth
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Vegetable Oil
Instructions:
- 1. Heat the vegetable oil in a large pot over medium heat.
- 2. Add the chopped onion and minced garlic, sauté until fragrant.
- 3. Add the meat chunks and cook until browned on all sides.
- 4. Stir in the tomato paste and cook for another 2 minutes.
- 5. Pour in the broth, fish sauce, sugar, salt, and black pepper. Bring to a boil.
- 6. Add the chopped carrots and potatoes. Reduce heat to low and simmer for 45 minutes, or until the vegetables are tender.
- 7. Adjust seasoning if necessary. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Ragu Recipe: Simple Steps
Tips for Making Vietnamese Ragu Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as instructed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Vietnamese ragu stew is a fusion dish that combines the rich flavors of traditional Vietnamese cuisine with the hearty comfort of a classic Italian ragu. It's a delightful blend of East meets West in a single bowl.
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