Recipe of Delicious Beef vegetable stew with Korean chili oil twist

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way 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 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 recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Beef vegetable stew with Korean chili oil twist is something that I have loved my whole life.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Beef vegetable stew with Korean chili oil twist:

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

Instructions 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.

So that’s going to wrap it up for this special food beef vegetable stew with korean chili oil twist recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!