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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 Healthy Eating Can Be An Easy Option.

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To see results, it is definitely not a necessity to drastically change your eating habits. Even more important than entirely changing your diet is just substituting healthy eating choices whenever you can. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to beef vegetable stew with korean chili oil twist recipe. You can cook beef vegetable stew with korean chili oil twist using 23 ingredients and 13 steps. Here is how you do it.

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