Beef Cheek Stew

Instructions

1. Prepare the beef cheeks
   Pat the beef cheeks dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cheeks until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
2. Sauté the vegetables
   Reduce heat to medium and add the onions, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
3. Deglaze and build the broth
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and let it reduce by about one-third, approximately 5 minutes. Add the beef stock, bay leaves, and thyme sprigs. Return the beef cheeks to the pot along with any accumulated juices.
4. Slow cook to tenderness
   Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and simmer very gently for 3.5-4 hours, or until the beef cheeks are extremely tender and can be easily pulled apart with a fork. Occasionally check and turn the beef cheeks during cooking.
5. Prepare the thickener
   In a small bowl, mix the softened butter with the flour to create a paste (called a beurre manié). When the beef cheeks are tender, remove them from the pot and set aside, covered with foil to keep warm.
6. Finish the sauce
   Remove the bay leaves and thyme stems from the cooking liquid. Bring the sauce to a simmer and whisk in the butter-flour mixture a little at a time until the sauce reaches your desired consistency. Simmer for 5 minutes to cook out the flour taste. Season with additional salt and pepper if needed.
7. Serve the stew
   Return the beef cheeks to the pot to rewarm them in the sauce. Serve the beef cheeks with plenty of sauce, vegetables, and a sprinkle of fresh parsley. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.