1.Season flour with salt and pepper. Toss beef in flour to coat. Heat half the oil in a frying pan over medium-high heat. Cook beef, on both sides, until browned. Transfer to a 6-litre (24-cup) slow cooker.
2.Heat remaining oil in same pan. Cook onion and carrot for 5 minutes; add to cooker with garlic, pedro ximénez, wine, stock, bay leaves and thyme. Cover mixture directly with baking paper. Cook, covered, on low for 8 hours (or on high for 4½ hours). Remove bay leaves and thyme sprigs.
3.Serve beef cheeks topped with extra thyme.
Serving suggestion: serve with blanched asparagus and mash.
Note: suitable to freeze at the end of step 2.Note