Braised beef cheeks in red wine
Preheat oven to 140C or prepare slow cooker.
Finely dice the onions, carrots, celery, and garlic.
Season the flour with salt and pepper. Toss the beef cheeks in the flour until well coated, shaking off excess.
Heat olive oil in a heavy-based dutch oven over high heat.
Sear the beef cheeks on each side, until browned, then remove from pan.
Reduce heat to medium and add the diced vegetables. Sauté vegetables for 5 minutes, until softened.
Return beef cheeks to dutch oven and add wine, return heat to high and simmer for 1 minute.
Add herbs and beef stock and bring back to boil.
Cover the dutch oven with a layer of foil and the lid and place in oven for 4.5 hours.
Alternatively, transfer the mixture to the slow cooker and cook on low for 8 hours, or until beef is tender.
Serve beef cheeks over light and fluffy mash and with a side of steamed broccolini.