Slow-Cooked Beef with Vanilla & Bell Peppers

The addition of a Heilala Vanilla Bean gives this slow-cooked beef a subtle depth of flavor, adding an unexpected dimension to this rich and comforting dish.

Serves: 4

Ingredients

• 1½ lb beef stewing meat, cut into large chunks (750g)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 red onion, peeled and sliced
• 2 garlic cloves, chopped
• 2 celery stalks, sliced
• ½ cup red wine
• 1 cup beef stock
• 1 Heilala Vanilla Bean, split lengthwise and seeds scraped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

Method

1. Preheat the oven to 325°F (160°C).
2. Place the beef in a large bowl or on a plate. Sprinkle with the flour and toss to coat the beef evenly.
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes, turning occasionally, until browned on all sides. Transfer the beef to an oven-safe casserole dish or Dutch oven.
4. Add the onion and garlic to the skillet and cook for 2 minutes, or until lightly golden.
5. Add the cooked onion and garlic to the beef, along with the celery, red wine, beef stock, vanilla bean and scraped seeds. Season with the salt and pepper and stir to combine.
6. Press a piece of parchment paper directly onto the surface of the meat and liquid, then cover the dish with a lid.
7. Bake for 1 hour.
8. Remove the lid and carefully add the sliced red and yellow bell peppers. Cover again and return to the oven for a further 1 hour, or until the beef is very tender.
9. Serve with creamy polenta or mashed potatoes and green vegetables.