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. —AC
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Ingredients
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1 tablespoon
olive oil
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1.7 ounces
plain flour
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2.2 pounds
beef cheeks
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1 cup
red wine
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7 ounces
fresh shiitake mushrooms, diced
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14 ounces
(1 can) whole canned tomatoes
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1 handful
fresh thyme leaves
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1
clove garlic, diced
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1 handful
flat leaf parsley, to garnish
Directions
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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
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Add the wine to the frying pan to deglaze, then add mushrooms, tomatoes, garlic and thyme and cook until mixture is simmering.
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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.
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Before serving sprinkle with parsley. Pairs well with mashed potatoes or cooked polenta.
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