6 beef cheeks (see note - about 1.2kg), trimmed
2 tablespoons plain flour, seasoned
2 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
2 garlic cloves, crushed
1 cup (250ml) dry red wine
2 cups (500ml) Massel beef stock
1 vanilla bean, split
1/4 firmly packed cup (50g) brown sugar
2 thyme sprigs
2 bay leaves
Mashed potato, to serve
Steamed vegetables, to serve
Preheat oven to 180°C. Pat beef dry with paper towel, then toss in seasoned flour.
Heat oil in a large flameproof casserole.
Cook beef, in batches, over medium heat for 2 minutes each side or until sealed. Stir onion, carrot and garlic in same pan for 1 minute.
Add wine, stock, vanilla, sugar and herbs. Bring to the boil.
Return beef to pan. Place a circle of baking paper on the surface and cover with a lid. Cook in oven for 2 hours. Remove beef, then reduce sauce over high heat for 2-3 minutes until reduced slightly. Season, then return beef to pan. Serve with mash and vegetables.