Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef vegetable stew with korean chili oil twist. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Beef vegetable stew with Korean chili oil twist is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Beef vegetable stew with Korean chili oil twist is something that I’ve loved my whole life. They are nice and they look wonderful.
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To begin with this recipe, we have to first prepare a few ingredients. You can have beef vegetable stew with korean chili oil twist using 23 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Beef vegetable stew with Korean chili oil twist:
- Take Vegetable
- Prepare 4 sticks Celery
- Prepare 5 pcs Red round radish
- Make ready Gem potato 5-8 pcs. PC 3 colour potato
- Make ready 2 pcs Carrot
- Take 6-8 pcs Button Mushroom
- Get Spices
- Get Ginger
- Take Garlic
- Get Onion
- Prepare Beef seasoning spices
- Make ready Other
- Get Tomato paste
- Take Flour
- Prepare Beefstock/broth + 1 cube beef
- Make ready Protein
- Prepare 1 kg Beef
- Take Chilli oil
- Prepare Oil
- Prepare Onion
- Get Chili flakes
- Take Chili powder
- Make ready Sesame oil
Season beef with salt and paper, onion powder, oregano, sun dried tomato- go crazy. Brown beef on hot oil and high heat. Keep oil level low and small number of beef in pan so that beef dont steam. Beef vegetable stew with Korean chili oil twist.
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.
Keep oil level low and small number of beef in pan so that beef dont steam. Beef vegetable stew with Korean chili oil twist. Here is how you cook that. Ingredients of Beef vegetable stew with Korean chili oil twist. Before you jump to Beef vegetable stew with Korean chili oil twist recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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