Method

• Turn the slow cooker on low
• Heat a pan on high heat, add some oil and then sear the beef cheeks until brown on all sides, then place into the slow cooker
• Deglaze the pan with the red wine, add the tomato paste and beef stock and bring to a boil
• Pour the boiling liquid in to the slow cooker
• Finely chop the garlic, slice the red onion into wedges and roughly chop the mushrooms and carrots into large pieces
• Add the vegetables to the slow cooker and then cover and cook for 6-8 hours until the beef cheeks are tender
• Remove the beef cheeks from the slow cooker and strain the sauce into a pot to thicken
• Add the flour to a bowl and make into a paste with cold water, then add some of the hot sauce to the flour paste before whisking all of it back into the pot
• Continue to cook the sauce until it is thickened
• Add the vegetables and meat back to the sauce and serve with side dishes such as the honey, balsamic glazed turnips and mashed potatoes