Red Wine	bottle
Beef Stock	ml
Bay Leaves
Sprigs of Fresh Thyme
Handful Fresh Parsley
Yellow Onion
Carrot
Garlic Clove
Pearl Onion
Baby Carrot
Button Mushrooms	g
All-Purpose Flour	tbsp
Olive Oil	tbsp
Butter	g
Bacon	g
Beef Cheek	kg
Salt & Pepper to taste

1. Pour the wine in a pan together with chopped 1 onion, 1 carrot, garlic and herbs and bring to the boil. Cook for 30 minutes until liquid is reduced by half.
2. In the meantime heat the oven to 150ºC.
3. Place a large casserole dish over a medium heat and add the oil and butter, when butter melts, add the bacon. Fry until golden, then scoop out the bacon and set aside.
4. In the same casserole dish add the bay leaf, carrots and mushrooms and sauté until golden, then scoop out into a bowl. Add the onions and turn down the heat, fry until just beginning to get the golden brown. Once onions are done add them to the other veggies into the bowl and slightly turn up the heat.
5. In the meantime, place the flour on a plate, season with salt and pepper, then roll the beef in it – peace by peace.
6. Add the beef in the casserole dish and fry it in batches until crusted and deeply browned. Be careful not to overcrowd the pan or it will boil in its own juices (add more oil if you see it’s burning rather than browning). Scoop out and set aside in a bowl. Turn up the heat.
7. Pour in the reduced wine (without veggies) and scrape caramelised pieces from the bottom, turn up the heat and add the stock. Return the beef to the casserole dish and bring to boil.
8. Cover with a lid and place in the oven to bake for 2.5 hours. After that time place in the pearl onions, mushrooms and carrots and bake for another 30 minutes.
9. Sprinkle with chopped parsley and serve with creamy yummy mashed potatoes.

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