1.2kg Mick's Meat Barn beef cheeks
1/4 cup plain flour
2 tbsp olive oil
2 medium brown onions, cut into wedges
6 cloves garlic, halved
2 medium carrots, coarsely chopped
1 cup (250ml) Shiraz red wine
2 cups (500ml) Massel beef stock
2 tbsp brown sugar
2 tbsp tomato paste
2 bay leaves
3 sprigs fresh thyme
6 shiitake mushroomms, halved
6 medium swiss brown mushrooms, halved
12 small button mushrooms
xtra: Serve with garlic mash, steamed asparagus and green beans.
Step 1 - Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.
Step 2 - Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.
Step 3 - Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture.
Step 4 - Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker.
Step 5 - Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.
Step 6 - Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. (Alternately, turn slow-cooker on high and cook for 4 hours). Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans.