Beef cheeks in red wine sauce
Beef chuck steak
960 g, (buy 1.2kg), beef cheeks, fat trimmed
Hans 98% Fat Free Short Cut Bacon
125 g, cut into chunks
1 medium, finely chopped
2 clove(s), crushed
10 medium, cut into 2cm pieces
1 individual, finely chopped
250 ml, (1 cup)
Beef stock cube
1 individual, crumbled
- Heat the oil in a large heavy-based saucepan over high heat. Season the beef with salt and freshly ground black pepper. Cook the beef, in two batches, for 2 minutes each side or until browned. Transfer to a plate.
- Preheat oven to 200°C. Reduce heat to medium-high heat. Cook the bacon, stirring, for 2 minutes or until golden. Add the onion, garlic, celery and bay leaves, and cook, stirring, for 5 minutes or until softened.
- Meanwhile, whisk the wine, tomato paste, stock cube and 1. cups (375ml) water in a jug until combined. Return the beef to the pan with any resting juices. Pour over the wine mixture. Season with salt and freshly ground black pepper and bring to the boil. Cook, covered, in the oven for 1 hour and 20 minutes. Add the carrot and cook, covered, for a further 50 minutes or until the beef and vegetables are tender. Discard the bay leaves.