Slow Cooked Beef Cheeks with Baby Carrots and Mushrooms

Serves 6-8 Rated:

Look, I do use other appliances than my Thermomix...just so you know. I love my Thermo, but I do like to use fire and knives for cooking on occasion and yes, I LOVE my slow cooker. Especially in winter. This is one delicious way to not think about dinner all day, except as you smell it cooking. You must be prepared to trim up the beef cheeks, they are pretty sinewy and if you don’t cook them long enough, quite unpalatable. So you are now officially warned. If you cook them long enough, they are seriously to die for...No slow cooker? You could put them in a closed casserole in the oven on a very low temperature, say around 120°C for the same amount of time. You may need a little more liquid if you went this route. Either’re going to love them.

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  • 1 large brown onion, diced
  • 4-6 cloves garlic, crushed
  • 2 sticks celery, sliced
  • 1 small carrot, diced
  • 1 Tablespoon coconut sugar coconut palm sugar
  • Extra Virgin Olive Oil (EVOO) EVOO as needed BUY
  • 4 Tablespoons fish sauce
  • 8 Tablespoons flour, seasoned with salt and black pepper
  • 4-6 beef cheeks, trimmed
  • 400-500 Milliliters red wine
  • 1 Tin crushed tomatoes
  • 2 Cups liquid beef stock
  • 140 Grams tomato paste
  • 100 Grams umami paste Umami Paste
  • 1 Tablespoon cacao powder cacao powder BUY
  • 1-2 sprigs rosemary
  • few bay leaves
  • 1 Bunch baby carrots, topped and scrubbed
  • 1 Punnet Swiss brown mushrooms, sliced
  • 1 batch mash of choice to serve Cauliflower Puree



Place onion, garlic, celery, carrot, sugar and oil into a large fry pan and cook on a medium heat until starting to brown a little. Deglaze the pan with the fish sauce and transfer entire mixture to your slow cooker.


Toss the beef cheeks in the seasoned flour and quickly seal in the fry pan one at a time. Add more oil if needed.


Deglaze the pan each time with a little of the red wine.


Transfer beef cheeks to slow cooker. Add remaining ingredients to slow cooker, except carrots and mushrooms and cook on the low setting for 6-12 hours.


(Depending on the size of the beef cheeks, check for tenderness after about 6 hours. If falling apart they are done.)


In the last hour, add carrots and mushrooms, ensuring they are underneath the liquid so as to cook well.


Serve with plenty of mash or soft polenta and sprinkled with chopped parsley.

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