- 2 tbsp olive oil
- 4 beef cheeks (about 250gm each)
- 3 onions, halved, thinly sliced lengthways
- 3 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 3 thyme sprigs
- 1 ½ cups of sliced mushrooms
- 250 ml red wine
- 250 ml beef stock
- 2 tbsp butter
- 2 tbsp chopped eschallots
- 2 teaspoons minced fresh thyme
- 2 whole tomatoes, diced
- Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate.
- Add onion to casserole and sauté over low heat until starting to caramelize (8-10 minutes) Add garlic and cook for another minute.
- Return cheeks to casserole, add herbs, red wine and stock and season to taste.
- Bring to a simmer. Cover tightly, transfer to oven and cook until beef cheeks are tender (3-3½ hours).
- Just before the beef cheeks are ready, melt the butter in non-stick pan over medium heat. Add the mushrooms, shallots and minced thyme and cook, stirring for 5 minutes and then add the diced tomatoes. Cook for a further 7 minutes.
- Serve the beef cheeks over creamy mashed potatoes with the some of the cooking juices and top with the mushroom tomato mix.
Cook’s Tip: To cook in a slow cooker, add beef cheeks, stock, wine, onions and herbs . Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender. When the beef is ready, serve topped with the mushroom tomato mix