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Author Notes: This is a fabulous winter warmer! And the big game-changer in the recipe? The silky mushrooms. Thanks to Les Croucher from Rayners Meats in New Farm, Brisbane. I interviewed him for the New Farm Village News. —Annabelle Chapple
- 1 tablespoon olive oil
- 1.7 ounces plain flour
- 2.2 pounds beef cheeks
- 1 cup red wine
- 7 ounces fresh shiitake mushrooms, diced
- 14 ounces (1 can) whole canned tomatoes
- 1 handful fresh thyme leaves
- 1 clove garlic, diced
- 1 handful flat leaf parsley, to garnish
- 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
- Add the wine to the frying pan to deglaze, then add mushrooms, tomatoes, garlic and thyme and cook until mixture is simmering.
- 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.
- Before serving sprinkle with parsley. Pairs well with mashed potatoes or cooked polenta.