Slow Cooked Beef Cheeks

2 x Beef Cheeks (or 1.5 kg of any other Beef)
2 x Onions, sliced up
300 mls of Beef Stock or Red Wine
300 mls water
1 bottle of Passata (Tomato Puree, or use 2 cans of tomatoes)
8 Cloves of Garlic
3 carrots, chopped
1 teaspoon Salt
1 teaspoon Pepper
a bunch of fresh herbs tied together, eg Marjoram, Basil, Parsley. Or throw in a few teaspoons of dried herbs of your choice.

Brown the whole Beef Cheeks on all sides in a fry pan. If you are using another choice of beef, chop up roughly into cubes, and brown.

Add the garlic, onions, carrots, salt and pepper. Cook for around 5 minutes with the beef in frypan.

Add the Passata, or tomatoes. Break up the tomatoes if using whole ones.

Add the Water

Simmer for around 10 minutes, until it has reduced a little.

Transfer all the mix to your crock pot, or to a casserole dish if using your oven.

Crock pot would cook on low for around 8 hours, or alternatively if using your oven, 160 Degrees Celcius for around 4.5 hours.

I served this with mashed potatoes, and mixed vegetables.

Enjoy!