SLOW-COOKER BEEF CHEEKS IN RED WINE
Slow-cooker beef cheeks in red wine
1/4 cup plain flour
1.2kg beef cheeks
2 tablespoons 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 tablespoons brown sugar
2 tablespoons tomato paste
2 bay leaves
3 sprigs fresh thyme
6 shiitake mushrooms, halved
6 medium swiss brown mushrooms, halved
12 small button mushrooms
Salt, to season
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.
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.
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.
Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker.
Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.
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.
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