Recipe: Asian Beef Stew

Recipes by Tina Carroll.

It’s the perfect time of the year for something warm and comforting and there’s nothing more warm and comforting than beef stew. This recipe can also be called Lagu, which is an Asian style beef stew. It is very similar to French Ragu but with Asian spices. This recipe is simple to make and you can find all the ingredients in any grocery store.

Beef StewServe this beef stew with french baguette and you have yourself a homemade, hearty, warm meal just perfect for Fall. Enjoy.

Serves: 6 to 8 people
Preparation Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes


  • 5 lbs of beef chuck or brisket
  • 4 large russet potatoes
  • 4 large carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of vegetable oil
  • 3 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 teaspoons of fish sauce
  • 12 ounce can of tomato paste
  • 8 cups of water or beef stock


Cut beef chuck, potatoes and carrots into approximately 3/4 inch bite size pieces. In a 6 quart pot, heat vegetable oil and saute chopped onions. Allow onions to saute for about 3 minutes then add chopped garlic and continue to saute. After another minute add tomato paste and continue to saute. The idea is to add one ingredient at a time to allow the flavors to develop and infuse. Add beef and cook for another 5 minutes to allow a nice sear on the beef. Add 8 cups of water or beef stock and raise heat and bring to a boil. Add salt, sugar and fish sauce for taste and continue to cook on high heat for 1 hour and half for beef to tenderize.  Add carrots and potatoes and cook for another 30 minutes on medium heat.

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