Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, beef vegetable stew with korean chili oil twist. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef vegetable stew with Korean chili oil twist is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Beef vegetable stew with Korean chili oil twist is something that I’ve loved my entire life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef vegetable stew with korean chili oil twist using 23 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Beef vegetable stew with Korean chili oil twist:
- Get Vegetable
- Make ready 4 sticks Celery
- Get 5 pcs Red round radish
- Make ready Gem potato 5-8 pcs. PC 3 colour potato
- Make ready 2 pcs Carrot
- Prepare 6-8 pcs Button Mushroom
- Take Spices
- Prepare Ginger
- Make ready Garlic
- Make ready Onion
- Get Beef seasoning spices
- Take Other
- Prepare Tomato paste
- Take Flour
- Get Beefstock/broth + 1 cube beef
- Prepare Protein
- Make ready 1 kg Beef
- Get Chilli oil
- Make ready Oil
- Get Onion
- Make ready Chili flakes
- Get Chili powder
- Get Sesame oil
Beef vegetable stew with Korean chili oil twist. Here is how you cook that. Ingredients of Beef vegetable stew with Korean chili oil twist. When red chilli changes color add red pepper as much as required so that the oil dry out and make a paste like mixture.
Steps to make Beef vegetable stew with Korean chili oil twist:
- Season beef with salt and paper, onion powder, oregano, sun dried tomato- go crazy. Keep refrigerated for 2 hrs to 12 hrs.
- Coat beef with flour. Brown beef on hot oil and high heat. Keep oil level low and small number of beef in pan so that beef dont steam. Set aside browned beef.
- Optional: sauté mushroom on butter untill soft. Set mushroom and butter residue aside with beef.
- Soften onion on same pan.. Try not to add much oil.
- Add tomato paste. Sauté untill raw tomato scent goes away. Add garlic ginger.
- Add flour 2 table spoon cook 2 to 3 minutes.
- Add half of beef broth and boil. Keep stirring.
- Add last half beef broth. Dissolve beef cube in 3 cup boiling water. Add that water with beef broth.
- Tug 2 bay leaves, 4 cloves, 4 cardamom, 2 cinnamon sticks and 1 stick rosemary.
- Bring to boil in high heat. Add vegetable. Simmer in low heat for 1 hour. Add frozen peas 5 minutes before finish.
- Alternately sweet potato can be added but should be added ar the last because sweet potato melt like lava :(
- Make chilli oil by browning onion in hot oil. Add chilli flakes and dry red chilli. When red chilli changes color add red pepper as much as required so that the oil dry out and make a paste like mixture. Add sesame oil.
- Add the chilli oil before serving or can be used to marinate vegetables before adding.
Ingredients of Beef vegetable stew with Korean chili oil twist. When red chilli changes color add red pepper as much as required so that the oil dry out and make a paste like mixture. Beef vegetable stew with Korean chili oil twist step by step. Season beef with salt and paper, onion powder, oregano, sun dried tomato- go crazy. Brown beef on hot oil and high heat.
So that’s going to wrap this up for this special food beef vegetable stew with korean chili oil twist recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
