BEEF CHEEKS BRAISED IN RED WINE

700g Beef Cheek, cut into large pieces
100g Flour, seasoned
50ml Sunflower oil
150g Carrots, peeled and diced
1 large Onion, diced, large pieces.
750 ml Red wine
250ml Beef stock
4 Cloves garlic, chopped roughly
Thyme
Bay leaf

Pre heat the oven to 200c/400f/gas 6

Toss the beef cheek into the seasoned flour, don't worry about the fat this will dissolve in the cooking. Heat the oil in a heavy bottomed oven proof pan, brown the meat in batches. Add the onions and garlic and sweat gently for 10 minutes. Pour off excess fat then deglaze the pan with the wine, bring to the boil and add the carrots , stock and herbs. Put a lid on the pan and place in the oven for 2 hours, stir regularly and if it is drying out add some water . Serve with mash and dark green vegetables.