Slow Cooked Beef Cheeks



300g red onion
4 cloves garlic
10 button mushrooms
280g carrot
500ml red wine
2 tbsp tomato paste
750ml beef stock
2 beef cheeks
2-3 tbsp plain flour (rice flour for gluten free)


Turn the slow cooker on low. Heat a pan on high heat, add some oil and then sear the beef cheeks until brown on all sides, then place into the slow cooker. Deglaze the pan with the red wine, add the tomato paste and beef stock and bring to a boil. Pour the boiling liquid in to the slow cooker. Finely chop the garlic, slice the red onion into wedges and roughly chop the mushrooms and carrots into large pieces. Add the vegetables to the slow cooker and then cover and cook for 6-8 hours until the beef cheeks are tender. Remove the beef cheeks from the slow cooker and strain the sauce into a pot to thicken. Add the flour to a bowl and make into a paste with cold water, then add some of the hot sauce to the flour paste before whisking all of it back into the pot. Continue to cook the sauce until it is thickened. Add the vegetables and meat back to the sauce and serve with side dishes such as the honey, balsamic glazed turnips and mashed potatoes.

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