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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 Choice.
Everybody has heard the words "an apple a day will keep the doctor away", however the question is, is this really a true statement. This is something that many people live by and they also make sure their children are eating at least one apple a day. This thought can be identified in country's all around the world and men and women follow it as gospel with out ever discovering why they should eat an apple a day. You will be happy to know that we have carried out a little research, and we are going to teach you why this is regarded as a miracle fruit.
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Obviously, it's not at all difficult to begin integrating healthy eating into your daily routine.
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 have beef vegetable stew with korean chili oil twist using 23 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Beef vegetable stew with Korean chili oil twist:
- Use of Vegetable.
- Provide 4 sticks of Celery.
- You need 5 pcs of Red round radish.
- You need of Gem potato 5-8 pcs. PC 3 colour potato.
- Use 2 pcs of Carrot.
- Provide 6-8 pcs of Button Mushroom.
- Provide of Spices.
- You need of Ginger.
- Use of Garlic.
- You need of Onion.
- You need of Beef seasoning spices.
- Prepare of Other.
- Prepare of Tomato paste.
- Take of Flour.
- Use of Beefstock/broth + 1 cube beef.
- Prepare of Protein.
- Get 1 kg of Beef.
- Use of Chilli oil.
- Take of Oil.
- Prepare of Onion.
- Prepare of Chili flakes.
- You need of Chili powder.
- Prepare of 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 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..
- Optional: saut 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. Saut 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 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..
- Add the chilli oil before serving or can be used to marinate vegetables before adding..
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