Serves 4.
Ingredients:
- 4 Beef Cheeks
- 1/4 Cup Plain Flour
- 3 tablespoon Oil
- 2 Onions
- 6 Cloves Garlic
- 1 Cup Shiraz
- 2 Carrots
- 2 Cups Beef Stock
- 2 tablespoon Brown Sugar
- 2 tablespoon Tomato Paste
- 3 Sprigs fresh Thyme leaves or 1.5 tsps dried Thyme
- 2 Bay Leaves
- 50gm Butter
- 4 large flat mushrooms, roughly chopped
Method:
- Toss cheeks in plain flour. Heat oil in frypan over medium heat and brown the meat on both sides. Remove to a plate.
- Add more oil, if necessary, and add carrots, onion and garlic. Cook until golden.
- Place half the onion mix in the base of the slow cooker, place beef cheeks on top, then cover with remaining onion mixture.
- Deglaze frypan with the red wine, then add stock, sugar, tomato paste, mushrooms, bay leaves and thyme leaves.
- Bring to the boil then pour into slow cooker.
- Add butter to pan, fry other mushrooms, cook for 3 minutes then add to beef, stirring in.
- Set cooker to high and cook for 4 hours, or on low 8 hours.
- If sauce needs thickening, remove lid for last hour of cooking time.
We served our beef cheeks with mashed cauliflower and steamed beans.
This is such a good recipe! My first time cooking and eating beef cheeks and they are delicious!
Thanks Kirsten! Beef Cheeks are sooooo good aren’t they?!?
Wonderful recipe. Easy yet full of flavour and delicious. Thank you