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Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beef vegetable stew with korean chili oil twist. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Beef vegetable stew with Korean chili oil twist is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Beef vegetable stew with Korean chili oil twist is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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:

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

Keep oil level low and small number of beef in pan so that beef dont steam. Optional: sauté mushroom on butter untill soft. Set mushroom and butter residue aside with beef. Try not to add much oil.

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.

Set mushroom and butter residue aside with beef. Try not to add much oil. Beef vegetable stew with Korean chili oil twist is something that I have loved my whole life. To begin with this particular recipe, we have to prepare a few components. Here is how you cook that.

So that is going to wrap it up for this exceptional food beef vegetable stew with korean chili oil twist recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!