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.
Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint.
