Hi, I am Marie. Today, we’re going to prepare beef vegetable stew with korean chili oil twist recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beef vegetable stew with Korean chili oil twist Recipe
Beef vegetable stew with Korean chili oil twist is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Beef vegetable stew with Korean chili oil twist is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready Vegetable
- Get 4 sticks Celery
- Make ready 5 pcs Red round radish
- Take Gem potato 5-8 pcs. PC 3 colour potato
- Make ready 2 pcs Carrot
- Take 6-8 pcs Button Mushroom
- Get Spices
- Prepare Ginger
- Prepare Garlic
- Make ready Onion
- Get Beef seasoning spices
- Get Other
- Make ready Tomato paste
- Make ready Flour
- Take Beefstock/broth + 1 cube beef
- Take Protein
- Prepare 1 kg Beef
- Get Chilli oil
- Take Oil
- Make ready Onion
- Make ready Chili flakes
- Get Chili powder
- Prepare Sesame oil
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 sausage 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 sausage 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.
So that is going to wrap this up with this distinctive dish beef vegetable stew with korean chili oil twist recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
