Serves 6-8

  • 2.5 to 3 lbs Grow & Behold Pastured Beef Cheeks
  • 1/4 cup seasoned flour
  • 3 tbsp. oil
  • 2 onions, roughly chopped
  • 2 carrots, diced
  • 2-3 garlic cloves, peeled
  • 1 cup red wine, such as shiraz
  • 2 cups beef stock
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 3 sprigs thyme, leaves stripped and chopped
  • 2 bay leaves
  • 3 tablespoons margarine or olive oil
  • 6 shitake mushrooms
  • 12 white mushrooms
  • 6 cremini mushrooms

 

Brown the meat

Toss cheeks in flour. Heat oil in pan over medium heat.  Brown the meat.  Remove to a plate.

 

Cook Vegetables

Add more oil if necessary and add the onions, carrots and garlic.  Cook until golden.

 

Load up your slow cooker

Place half of the onion mixture on the bottom of your slow cooker. Place beef cheeks on top and then the remaining onion mixture.

 

Get the last bits of flavor

Deglaze your pan with the Shiraz, then add the stock, sugar, tomato paste, thyme and bay leaves. Bring to a boil, then add to the slow cooker.

Add the margarine or olive oil to the pan, and sauté the mushrooms for 3 minutes.  Add to the slow cooker, stirring in.

 

Cook

Set cooker to HIGH for 4 hours or LOW for 8.

If sauce needs thickening, remove lid for last hour of cooking time. Garnish with parsley and serve over noodles.