Beef Cheeks with Braised Vegetables

INGREDIENTS

• 2 tbsp olive oil
• 40g butter
• 2 cloves garlic, thinly sliced
• 1 brown onion, diced
• 1 tbsp plain flour
• 4 (800g) beef cheeks
• 12 brussel sprouts
• 2 parsnips, cut into batons
• ½ cup dry white wine
• 1 tbsp worstershire sauce
• 750ml beef stock

DIRECTIONS

1. Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil and butter and sauté the garlic and onion until golden brown. 
2. Add the beef cheeks one at a time and cook for 4 minutes on each side. Dust with flour and place all remaining ingredients into the removable slow cooking bowl and stir to combine.(For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
3. Place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.