Step 1

Heat a large heavy based saucepan over medium heat; add 2 tbs olive oil, brown beef cheeks on side for 2 minutes. Remove from pan.

Step 2

Add remaining olive oil add onion, garlic, carrot, saut for 10 minutes, add Campbells Real Stock, wine, bay leaves, thyme, return beef to the pot, bring to the boil, reduce heat as low as possible and cook covered for 4 hours.

Step 3

Season well before serving, serve with mashed potato, peas and carrots.