DIRECTIONS:

1. Prepare beef cheeks by cutting off any extra fat or membranes. Pat dry and rub salt and black pepper over the cheeks. Preheat oven to 325F

2. Heat 2 tbsp of olive oil (or oil of choice) in a large heavy based pot over high heat. Sear beef cheeks on both sides until nicely browned. Brown cheeks in batches so not to crowd the pan. Remove cheeks and set aside

3. Turn hear down to medium-high and add another tbsp of olive oil. Add onions, carrots and celery to the pan and sauté until onions are beginning to become translucent. Add garlic and sauté for another 1-2 minutes.

4. Pour the wine into the pot with the vegetable mixture. Scrape up all the brown bits that may be stuck to the bottom of the pan. Bring the wine to a boil and simmer for one minute.

5. Add the thyme, bay leaves and stock and return the cheeks to the pot. Put the pot in the preheated oven and allow to cook for three and half hours.

6. Optional: to make a gravy, once cooked, remove cheeks, thyme stems and bay leaves. Puree the braising liquid with a handheld blender until smooth. Put sauce on the stove top on medium heat and simmer for 3-5 minutes to get desired consistency. Adjust seasoning with salt and pepper to taste.

7. Serve on mashed potatoes and a generous amount of braising liquid or gravy.