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Beef vegetable stew with Korean chili oil twist
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 Easy Ways to Get Healthy.

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There are all kinds of things that you can do to get healthy and balanced. An expensive gym membership and very restrictive diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your lifestyle choices. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to beef vegetable stew with korean chili oil twist recipe. To make beef vegetable stew with korean chili oil twist you need 23 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Beef vegetable stew with Korean chili oil twist:
  1. Prepare Vegetable
  2. You need 4 sticks Celery
  3. Take 5 pcs Red round radish
  4. You need Gem potato 5-8 pcs. PC 3 colour potato
  5. Use 2 pcs Carrot
  6. Provide 6-8 pcs Button Mushroom
  7. Provide Spices
  8. Provide Ginger
  9. Prepare Garlic
  10. Take Onion
  11. Provide Beef seasoning spices
  12. You need Other
  13. You need Tomato paste
  14. Take Flour
  15. Get Beefstock/broth + 1 cube beef
  16. Take Protein
  17. You need 1 kg Beef
  18. Use Chilli oil
  19. Provide Oil
  20. Take Onion
  21. Get Chili flakes
  22. You need Chili powder
  23. Take Sesame 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.

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