Beef Cheeks with Red Wine

Recipe submitted by Richard Mines.
Serves 6-8

  • 2.5 to 3 lbs Grow & Behold Pastured Beef Cheeks
  • 1/4 cup seasoned flour
  • 3 tbsp. oil
  • 2 onions, roughly chopped
  • 2 carrots, diced
  • 2-3 garlic cloves, peeled
  • 1 cup shiraz
  • 2 cups beef stock
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 3 sprigs thyme, leaves stripped and chopped
  • 2 Bay leaves
  • 3 tablespoons margarine or olive oil
  • 6 shitake mushrooms
  • 12 white mushrooms
  • 6 cremini mushrooms
  1. Toss cheeks in flour. Heat oil in pan over medium heat.  Brown the meat.  Remove to a plate.
  2. Add more oil if necessary and add the onions, carrots and garlic.  Cook until golden.
  3. Place half of the onion mixture on the bottom of your slow cooker. Place beef cheeks on top and then the remaining onion mixture.
  4. Deglaze your pan with the Shiraz, then add the stock, sugar, tomato paste, thyme and bay leaves. Bring to a boil, then add to the slow cooker.
  5. Add the margarine or olive oil to the pan, and sauté the mushrooms for 3 minutes.  Add to the slow cooker, stirring in.
  6. Set cooker to HIGH for 4 hours or LOW for 8.
  7. If sauce needs thickening, remove lid for last hour of cooking time.
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