• Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
• Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
• Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
• Add the celery and carrot,s sauté for a further 3 minutes.
• Follow directions for your chosen cooking method below.

SLOW COOKER DIRECTIONS

• Pour the onion mixture into the slow cooker and place the beef cheeks on top.
• Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
• Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
• Cook in the slow cooker on Low for 8 hours or High for 6 hours
• Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
• Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
• Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
• Do a taste test and adjust the seasoning (salt and pepper) to your taste.
• Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

PRESSURE COOKER DIRECTIONS

• Follow the Slow Cooker directions but cook on high in your pressure cooker for 1.5 hours on high. Release steam naturally.

STOVETOP AND OVEN DIRECTIONS

• Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
• Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.
• Stove: Simmer on medium low for 2 to 3 hours until the cheeks are very tender, turn at least once during cooking.
• Oven: 160C for 3 to 4 hours .
• Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
• Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
• Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
• Do a taste test and adjust the seasoning (salt and pepper) to your taste.
• Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

TO SERVE

• Serve beef cheeks on creamy mashed potatoes or cauliflower.