2 tbsp olive oil , separated
1/2 onion, diced
1 celery stalk, diced
1 small carrot, diced
2 garlic cloves , minced
3 stems of fresh thyme
2 dried bay leaves
1c beef stock
1c red wine
2t salt, separated
Cut off any fatty membrane. Pat dry then use 1t of the salt and black pepper to season the beef all over.
Heat 1T of olive oil in a large heavy based pot over high heat. Sear the beef cheek on each side until nicely browned. Remove onto a plate.
Turn down the heat to medium-high and heat the remaining olive oil. Add the garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery and carrot and sauté for another 3 minutes.
Pour the onion mixture into the slow cooker and place the beef cheek on top.
Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.