Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.

Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.

Add the celery and carrots sauté for a further 3 minutes.

Slow Cooker Directions

1. Pour the onion mixture into the slow cooker and place the beef cheeks on top.

2. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute to cook the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.

Pour the wine into the slow cooker, then all remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).

Cook in the slow cooker on Low for 8 hours (or 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or 8 hours for 350g/12oz beef cheeks)