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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 Doesn’t Need To Be Difficult.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically assume that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, however, merely making a couple of modest changes can positively affect day-to-day eating habits.
If you want to see results, it is definitely not a requirement to drastically modify your eating habits. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.
As you can see, it is not hard to begin to make healthy eating a part of your daily lifestyle.
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 do it.
The ingredients needed to prepare Beef vegetable stew with Korean chili oil twist:
- Use Vegetable
- Prepare Celery
- Take Red round radish
- You need Gem potato 5-8 pcs. PC 3 colour potato
- Use Carrot
- Get Button Mushroom
- You need Spices
- Provide Ginger
- Provide Garlic
- You need Onion
- Provide Beef seasoning spices
- Take Other
- Take Tomato paste
- Provide Flour
- Get Beefstock/broth + 1 cube beef
- Take Protein
- Use Beef
- Use Chilli oil
- Provide Oil
- Prepare Onion
- Use Chili flakes
- Use Chili powder
- Take Sesame oil
Instructions 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: sauté 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. Sauté 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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