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Ingredients

2 tablespoons olive oil 5 pounds trimmed beef cheeks 1 large onion, diced small 1 carrot, diced small 4 cloves garlic, minced 4 cups beef stock 1 cup red wine ⅓ cup dried porcini mushrooms 2 cubes beef bouillon 1 teaspoon dried thyme 2 bay leaves

Nutrition Info

684.8 calories carbohydrate: 6.3 g cholesterol: 160 mg fat: 53.3 g fiber: 1.3 g protein: 39.1 g saturatedFat: 20.5 g servingSize: - sodium: 365.9 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 275 degrees F (135 degrees C).
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot, cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
Pour beef stock and wine into the Dutch oven, bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
Bake in the preheated oven until beef is very tender, 5 to 6 hours.
Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

10 servings

This has been a hit with everyone that has tried it.