- 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
- 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.