Les Croucher’S Slow Cooked Beef Cheeks

1. 1

   Heat the olive oil in a large frying pan over a medium-high heat. Dust the beef cheeks with flour, then place in pan, searing on both sides. Remove when lightly browned

2. 2

   Add the wine to the frying pan to deglaze, then add mushrooms, tomatoes, garlic and thyme and cook until mixture is simmering.

3. 3

   Place the beef cheeks in the slow cooker, pour the mushroom mixture over the meat and cook on the lowest setting for 6-8 hours.

4. 4

   Before serving sprinkle with parsley. Pairs well with mashed potatoes or cooked polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.