Slow cooked beef cheeks

Its that time of year again where the slow cooker becomes my best friend yeowwww

Serves 4

Ingredients

• 2 tbs olive oil

• 4 shallots, peeled, coarsely chopped

• 4 carrots, coarsely chopped

• 6 cloves garlic, crushed

• 900g beef cheeks (chuck casserole or gravy beef)

• 1/4 cup (35g) plain flour

• 2 cups (500ml) dry red wine

• 1 cup (250ml) beef stock

• 400g can diced tomatoes

• 2 sprigs rosemary

• Extra rosemary, to serve

• Mashed potato, to serve

• Steamed green vegetables, to serve

Method

1. Step 1 Heat half the oil in a large saucepan over medium heat.

2. Step 2 Add shallots and carrots. Cook, stirring occasionally, for 5 mins or until shallots are golden. Stir in garlic. Remove and set aside.

3. Step 3 Place the beef and flour in a bowl. Toss until beef is well coated, shaking off excess.

4. Step 4 Add remaining oil to the same saucepan and cook beef for 3 mins each side or until browned. Remove and set aside.

5. Step 5 Add wine, stock, tomatoes and rosemary to the same pan. Bring to the boil then pour into the bowl of a 5L slow cooker. Stir in carrot mixture. Add beef, ensuring it is submerged. Season.

6. Step 6 Cover with lid. Turn slow cooker on low. Cook for 8 hours or until beef is tender. (Alternatively, turn slow cooker on high and cook for 4 hours).

7. Step 7 Remove beef cheeks with a slotted spoon and transfer to a bowl. Pour sauce and vegetables into a large saucepan and place over medium heat.

8. Step 8 Gently boil for 5 mins or until sauce is reduced and thickened.

9. Step 9 Sprinkle with fresh rosemary and serve with mash and green vegetables.