How to Make Favorite Beef vegetable stew with Korean chili oil twist

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Beef vegetable stew with Korean chili oil twist. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Beef vegetable stew with Korean chili oil twist, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef vegetable stew with Korean chili oil twist delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef vegetable stew with Korean chili oil twist is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef vegetable stew with Korean chili oil twist estimated approx 3 hours.

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

Ingredients and spices that need to be Prepare to make Beef vegetable stew with Korean chili oil twist:

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