Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, beef vegetable stew with korean chili oil twist. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Beef vegetable stew with Korean chili oil twist is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Beef vegetable stew with Korean chili oil twist is something that I’ve loved my whole life.

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To begin with this particular recipe, we have to 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:

1. Prepare Vegetable
2. Get 4 sticks Celery
3. Take 5 pcs Red round radish
4. Get Gem potato 5-8 pcs. PC 3 colour potato
5. Prepare 2 pcs Carrot
6. Make ready 6-8 pcs Button Mushroom
7. Get Spices
8. Make ready Ginger
9. Prepare Garlic
10. Get Onion
11. Take Beef seasoning spices
12. Get Other
13. Take Tomato paste
14. Get Flour
15. Make ready Beefstock/broth + 1 cube beef
16. Make ready Protein
17. Make ready 1 kg Beef
18. Get Chilli oil
19. Prepare Oil
20. Make ready Onion
21. Make ready Chili flakes
22. Get Chili powder
23. Get Sesame oil

Beef vegetable stew with Korean chili oil twist instructions. 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.

Steps to make Beef vegetable stew with Korean chili oil twist:

1. Season beef with salt and paper, onion powder, oregano, sun dried tomato- go crazy. Keep refrigerated for 2 hrs to 12 hrs.
2. 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.
3. Optional: sauté mushroom on butter untill soft. Set mushroom and butter residue aside with beef.
4. Soften onion on same pan.. Try not to add much oil.
5. Add tomato paste. Sauté untill raw tomato scent goes away. Add garlic ginger.
6. Add flour 2 table spoon cook 2 to 3 minutes.
7. Add half of beef broth and boil. Keep stirring.
8. Add last half beef broth. Dissolve beef cube in 3 cup boiling water. Add that water with beef broth.
9. Tug 2 bay leaves, 4 cloves, 4 cardamom, 2 cinnamon sticks and 1 stick rosemary.
10. Bring to boil in high heat. Add vegetable. Simmer in low heat for 1 hour. Add frozen peas 5 minutes before finish.
11. Alternately sweet potato can be added but should be added ar the last because sweet potato melt like lava :(
12. 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.
13. Add the chilli oil before serving or can be used to marinate vegetables before adding.

Brown beef on hot oil and high heat. Keep oil level low and small number of beef in pan so that beef dont steam. To begin with this particular recipe, we must first prepare a few ingredients. Here is how you can achieve that. The ingredients needed to make Beef vegetable stew with Korean chili oil twist: Prepare of Vegetable.

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