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Recipe for Slow Cooked Beef with Vanilla and Capsicum

15/6/2012

 

Recipe for Slow Cooked Beef with Vanilla and Capsicum

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Slow Cook Beef with Vanilla and Capsicum... this recipe is a Keeper!
Keeper: /ˈkiːpə/
[Noun and adjective, informal] a sublime food or brilliant recipe that finds it way into your heart and onto your repertoire for life.


Sometimes when you read a new recipe, you just know it's going to be a 'Keeper'. This week's snippet on Slow Cooked Beef with Vanilla and Capsicum is one such recipe and I am dellghted to share my adaptation with you.
Vanilla and capsicums are among my favourite ingredients, so when I read this recipe for Slow Cooked Beef with Vanilla and Capsicum in a booklet sent to me by Jennifer from Heilala Vanilla, I could tell it was bound to become a favourite. Having now cooked it a few times, I have to tell you that the aromas of this dish are mouthwatering and the flavours are sublime. 

We are in the depths of winter in Australia and Canberra is experiencing one of those really chilly, no-sunshine-at-all kind of days. Perfect weather for hibernating and cooking a feast of nourishing good things. Vanilla is definitely on the menu this weekend, in both sweet and savoury cooking. Grab your apron, turn on the oven and let's cook!
SLOW COOKED BEEF WITH VANILLA AND CAPSICUM
750g beef stewing steak
2 tablespoons plain flour
2 tablespoons olive oil
1 Spanish onion or three eschalots, peeled and sliced
1 clove garlic, chopped
2 celery stalks (the tender part) sliced
1/2 cup dry red wine
1 cup beef stock
1 (Heilala) vanilla bean, split and seeds scraped
1 red capsicum (bell pepper) and 1 yellow capsicum, sliced
1/2 teaspoon sea salt and freshly ground pepper
rice, polenta or mash, to serve

Preheat the oven to 170 degrees C. Slice the beef into chunks. Place the flour, salt and pepper into a freezer bag and toss the beef in, coating thoroughly in the seasoned flour. On the stove top, heat the olive oil in a cast iron pan and brown the beef all over. Do this in batches. Add the onion or eschalots and garlic and cook until they are soft. Then add the celery, red wine, beef stock, vanilla seeds and pod, and sliced capsicum. Stir and bring to simmering point.

Then press a piece of baking paper (cut to size) over the top of the meat and liquid (this will keep the flavours and moisture beautifully locked in). Pop on a lid and place the pot into the preheated oven. Cook for two hours, until the meat is really tender. Serve with polenta, rice or mashed potatoes. This quantity will serve four.
Vanilla and Capsicums are among my favourite ingredients.

The process in pictures...

The aromas of this dish are mouthwatering, the flavours are sublime...

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Piping hot and ready to serve with rice, polenta or potatoes.

Do you adore vanilla, as I do? I have just ordered 250g of plump vanilla beans (about 60 beans) and cannot wait until the delivery arrives!


What ingredients are your absolute favourites? And which foods do you always keep in your larder or refrigerator?
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Chopinand link
15/6/2012 02:37:31 pm

Dear Lizzy,

This dish looks absolutely divine especially during the cold weather now and I can imagine the vanilla giving it another layer of flavour. This reminds me of a stroganoff too :)

We cooked a beef bourguignon and mash a few nights ago coz it was cold and I think this is a sensational recipe too.

http://www.sbs.com.au/food/recipe/103/beef_bourguignon

Lizzy
15/6/2012 07:16:18 pm

Speaking of stroganoff, dear Chopinand, that's what we are having this evening! Let me just tell you, this is one beautiful dish. I love beef bourguignon! Perfect for the cold. Yes, that's the recipe with the pureed carrots?!

Chopinand link
15/6/2012 08:15:04 pm

Geez, you make me crave for stroganoff. Thankfully we have a hearty pot of curry laksa brewing for tonight :)

Celia link
15/6/2012 03:56:40 pm

Lizzy, yum! Perfect for this weather! I always keep a stash of vanilla beans as well... x

Lizzy
15/6/2012 07:16:49 pm

Hi Celia, I bet you do... alongside chocolate and numerous other fantastic things! Thanks for popping in xox

Jane @ Shady Baker link
15/6/2012 07:12:34 pm

Yum Lizzy, I feel warm and content just reading this. I have not put vanilla with meat before, something else new to try! One thing I always have in my larder is bread flour. I get nervous about running out. I can just imagine 250g of vanilla beans...heaven in the shape of a parcel :)

Lizzy
15/6/2012 07:17:25 pm

Jane, do try it, this really is a delicious dish! I can imagine you would like to keep plenty of bread flour for all your baking. Keep warm xox

Lizzy
15/6/2012 08:24:12 pm

LOL Chopinand. Laksa sounds wonderfully warming for tonight!

Maureen @ Orgasmic Chef link
16/6/2012 10:30:15 am

What a gorgeous dish, Lizzy!! I must try this one! Keeper for sure.

So, where did you order your 60 vanilla beans from?

I buy some locally that aren't too expensive. There's so much work involved in producing vanilla beans that they're never going to be pocket friendly.

Lizzy
16/6/2012 03:29:52 pm

Hi Maureen! Thank you. I ordered from Heilala direct, as their beans are so plump and such fine quality!

InTolerant Chef link
16/6/2012 11:45:48 am

So fragrant and warming, no wonder it's a keeper! Delicious!

Lizzy
16/6/2012 03:30:14 pm

Thanks Bec, this dish is really delicious. I hope you will try it xo

Amanda link
16/6/2012 12:39:01 pm

Oh, Lizzy what a lovely post and brilliant photo's - well done you. I adore vanilla and am always looking for ways to incorporate it into foods. Sadly, capsicum does not love me so this won't be on my list, although you've made it look so very tempting.

Lizzy
16/6/2012 03:31:03 pm

Amanda, thank you! I adore vanilla too. I think you could quite safely leave out the capsicum, use more of the tender/baby celery and pop some tomatoes in, or mushies. Welcome home xox

Laura (Tutti Dolci) link
16/6/2012 05:42:23 pm

I love vanilla but I've never tried it in a savory dish. What a great idea! I love slow cooked beef so I think this will be a keeper for me too. Can't wait to try it!

Lizzy
16/6/2012 06:50:14 pm

Laura, I'm excited that you will try it. Do please, and let me know if you like it! ; )

Glamorous Glutton link
17/6/2012 12:30:19 am

This looks truly delicious and your step by step photo collage makes it seem very straightforward. You remind me that I made a chicken and vanilla pie which was very succesful - I'm sure this is a keeper. GG

Lizzy
17/6/2012 09:02:58 am

Hello there! I have heard of chicken and vanilla pie. It sounds amazing. Thank you for stopping by ; )

Claire @ Claire K Creations link
17/6/2012 10:12:16 pm

Vanilla and capsicum? Wow what a combination. It's way too intriguing not to try.

Lizzy
18/6/2012 09:15:56 am

With beef too! The flavour is amazing, Claire. I hope you will try it ;)

Liz link
17/6/2012 10:33:28 pm

Oh, the vanilla is such a surprise ingredient, but I bet this combo is out of this world! Have you ever made your own vanilla extract? I need to get a batch going for the holidays...lucky you with the 60 beans!

Just returned from our 11 day summer holiday...so good to be back and to visit your blog again :) Enjoy your week, my friend~

Lizzy
18/6/2012 09:17:25 am

Hi there Liz! I haven't yet made my own vanilla extract, but will do. Have you a recipe on your blog? Otherwise I will pop in to Celia from Fig, Jam and Lime Cordial. With some 60 plump beans, I am going to have some fun! Glad you had a good holiday. It's soooooo cold here now. Thanks for visiting, my friend from afar.

Lorraine @ Not Quite Nigella link
18/6/2012 09:51:19 pm

Lizzy, this sounds like it would smell amazing! I can imagine cooking this when it is raining outside and the windows are closed up and all foggy! :D

Lizzy
18/6/2012 11:32:24 pm

Awesome imagination! You are my kinda cook! ; )

Mel @ The cook's notebook link
30/6/2012 01:21:59 pm

wow that looks fantastic! I was going to make a roast lamb tonight but I might have to do this instead. Or one night this week. THANKS!

PS where did you get your vanilla beans from? I need a supply too

Lizzy
1/7/2012 09:14:45 am

Hi Mel, thanks for your kind words. I do hope you will make this! It is a divine tasting dish. I bought my vanilla beans online from Heilala. They are perfectly plump and deliciously fresh. They arrived quickly too! Thanks for stopping by and happy cooking.

foodwanderings link
29/6/2014 02:00:54 pm

Oooh I would have never thought of adding vanilla to a beef stew. A stew is so comforting that even in the summer my guys would devour it! Wishing you a quick recovery, Liz!

Jennifer Milk and Honey link
29/6/2014 03:14:31 pm

Sounds intriguing. I've never cooked beef with vanilla. I must give it a go.

Manu link
1/7/2014 08:34:42 pm

Awww I can't believe I almost missed this. I love vanilla in savoury dishes! I need to try this beef!

ngancht
18/1/2015 03:50:48 am

Hi there,

I bumped onto this site when I was looking for recipe for my first try on vanilla pods. I have substituted a few things:

1. I only have a 20 cm cast iron pot so I used it anyway;
2. I sliced up a piece of ginger and added them into the mix (I'm Asian and we tend to use ginger on anything and everything);
3. I did not have beef stock on hand, so I used chicken stock instead;
4. I used Chinese celery instead despite they have a stronger aroma;

Owing to the pot of a smaller diameter, the capsicum were not even covered by the stock and wine at all when I put the pot into the oven.

It was very good to taste after a little bit more than two hours. I didn't expect vanilla would taste like that when cooked. The most difficult thing is how to handle the vanilla pod....... my knives are not sharp enough.

The wife and I like the dish very much. Our kids did seem to think the vanilla a bit too strong for their taste.

Thanks,
T


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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