• Beef for stew
  • Garlic, chopped
  • Onion, chopped
  • Gochujang paste, 1.5 tbsp to start
  • Tomato paste, 2 tbsp to start
  • Carrots, cut in rounds, 1/4" think
  • Green peppers, 1, cut up, 2cm
  • Mushrooms, sliced
  • Stock
  • Rosemary
  • Bay leaf

Salt beef. In pot where you will cook the stew: seal beef on olive oil then remove beef. In pot, add onions, garlic, salt, gochujang paste, tomato paste. Mix and let it cook for a few minutes. Taste, adjust.

Add beef back in. Add carrots, add salt, mix. Add stock, 1 or 2 cups, eye ball it. Check salt. Bring it to a boil.

Add 1 basil leaf and a rosemary branch, cover and reduce heat to low and simmer for 1 hour.

At the hour, taste and adjust. Add green peppers and mushrooms, let it cook for 25 more minutes. Done.


  • Use ají panca instead of Gochujang paste
  • Add cilantro when you add the stock, blended fresh cilantro or cilantro paste.