Bulgogi Stew

Ingredients:
butter | beef stew (neck, candied peel) | leek | carrot | shi take | dashi broth

Preparation:
Heat a large saucepan with the butter. Cut the beef into coarse cubes. Brown the beef all over. And remove from the pan. Cut the leek into half rings of about 1 centimeter. Peel the carrot and cut it into pieces of about 1 centimeter. Add the leeks add the beef. Add the bulgogi sauce, stock and shi take. Let it simmer for about 3 hours with the lid on the pan. Add the carrot 15 minutes before the end. Serve the stew with rice and kimchee.