Step 1

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Step 2

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Step 3

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!