Beef Cheeks and Mushrooms in Red Wine

This tasty classic peasant meal is readily available on some of the best restaurant menus, it is easy to make at home.

Ingredients serve 4

100 g butter

1 finely chopped onion (150g)

2 carrots finely chopped (250g)

2 stick celery, finely chopped (150g)

2 tsp minced garlic

¼ cup plain flour

1 tsp salt

½ tsp ground black pepper

500g beef cheeks cut in chunks

1 cup red wine (250ml)

1 cup beef stock (250ml)

1 tbls mixed dried herbs

250g sliced button mushrooms

Pressure cooker method

Heat pressure cooker over medium heat with 50 gram butter and cook onion, carrots, celery and garlic for approx. 5 minutes. Transfer this mixture to a plate or bowl. Place flour, salt and pepper in a large bowl and mix evenly. Add the beef cheeks and turn in the flour mixture until coated. Heat pressure cooker over high heat with 50 gram butter and braise the beef cheeks until lightly browned. Add red wine and stock and combine. Add onion mix, dried herbs and mushrooms, mix all ingredients evenly, place the lid on and close. Bring the pressure cooker to boil on high pressure and once the steam begins to release, cook for 40 minutes. Release pressure either by natural method or quick release. Serve with boiled or mashed potatoes.

Slow cooker method

Place a large pot over medium heat with 50 gram butter and cook onion, carrots, celery and garlic for approx. 5 minutes. Transfer this mixture to a plate or bowl. Place flour, salt and pepper in a large bowl and mix evenly. Add the beef cheeks and turn in the flour mixture until coated. Place a large pot over medium heat with 50 gram butter and braise the beef cheeks until lightly browned. Add red wine and stock and combine. Add onion mix, dried herbs and mushrooms, mix all ingredients evenly and place in the slow cooker. Cook on high for approx. 6 hours.

Oven method

Preheat oven to 160° C normal bake. Place a large pot over medium heat with 50 gram butter and cook onion, carrots, celery and add 1 cup red wine and 3 cups of beef stock. Blend evenly and cover very tightly with foil or a lid. Bake for approx. 3 hours until tender, serve with boiled or mashed potatoes.

Note: Beef cheeks chunks can be marinated with the red wine and left in the fridge overnight.