Slow cooked Beef Cheeks Stew in Red Wine

Slow cooked Beef Cheeks Stew in Red Wine.
With winter just around the corner slow cooker beef cheeks stew in red wine is that perfect comfort food dinner for the whole family on those cold winter evenings.
Did you know that there are records that show lamb & fish stew was being cooked by the Romans as far back as the 4th century AD.
So to the recipe which serves 6
1/4 cup plain flour seasoned
1.2 kg of beef cheeks(can also use diced chuck or gravy beef)
2 tablespoons olive oil
2 medium brown onions cut into wedges
6 cloves of garlic peeled & halved
2 medium carrots diced
1 cup or 250ml shiraz red wine
2 cups or 500ml beef stock
2 tablespoons brown sugar
2 tablespoons tomato paste
2 bay leaves
3 sprigs fresh thyme
40g butter
6 shiitake mushrooms halved
6 swiss brown mushrooms halved
12 small button mushrooms left whole
salt to season
1place seasoned flour in a large zip lock bag & toss half of the beef cheeks & shake shake shake to coat beef tranafer to a plate & repeat process
2 heat oil in a large frying pan over medium high heat & cook beef in batches until nicely browned tranfers to slow cooker
3 add onion garlic & carrots to the pan & stirring til a nice golden colour & transfer to the slow cooker with beef
4 add wine stock sugar tomato paste & herbs to the frying pan & bring to the boil & pour over beef & onion mixture in the slow cooker
5 add butter to the frying pan & cook all mushrooms until browned add to slow cooker
6 cover with lid & turn slow cooker onto low & cook for 8 hours or until beef is tender.Alternatively you could turn slow cooker onto high & cook for 4 hours or until beef is tender.
7 to serve ladle stew over garlic mash & sprinkle with fresh thyme & served with a side of freshly steamed asparagus & green beans.
Beef Cheeks Stew in Red Wine..
Chef Steve

Beef cheeks in red wine