It’s been a little while between posts thanks to life throwing curveballs and situations which you need to just get through. I can say that you can organise your home and family for an overseas move in a short space of time, but not without the help and love of those around you. Those beautiful people who make you cups of tea, listen to you talk and help you with the heavy, physical grunt work. 

When I get busy it reminds me how important it is to utilise your freezer and pantry for back up meals, and also how a little planning can make a long arduous day end with a warm, loving and comforting meal, food to sustain you for the following day’s packing, cleaning and child rearing. This is where my slow cooker comes in. If you don’t have a slow cooker then this recipe for Guiness Beef Cheeks can be done in a low oven.

Guiness Beef Cheeks came about when I was pregnant with Master R, who is now 9 months old and now enjoys this meal for his own dinner. While pregnant I was a bit funny with very rich tomato based sauces but loved slow cooked meat, so I tried cooking beef cheeks with Guiness instead of tomato passata and red wine. The results were great! So here is my recipe. The greens on the side were the result of the gardening a few months back, some delicious silverbeet and tuscan kale, but you could have peas or green beans. I also served it with mashed potato, but you could shred the meat and have it with buttery pasta.

Enjoy this loving, easy food

Guiness Beef Cheeks

4 beef cheeks

4Tbsp plain flour, 1Tbsp dried oregano, salt all in a freezer bag

2 carrots, sliced thickly

2 stalks celery, sliced thickly

1 onion diced

2 cloves garlic, bruised

1 can of Guiness

500ml water

2 Tbsp vege stock paste

2 Tbsp tomato paste

Put the beef cheeks in the bag of seasoned flour and shake until they are coated. Brown the cheeks off in a hot pan and put aside

In the same hot fry pan place the onions, carrots, celery and garlic and sauté for a couple of minutes

In the slow cooker place the sauted vegetables, then place the beef cheeks on top

Next, add your Guiness, water, vege stock paste and tomato paste. Add some more water (or Guiness) to make sure the cheeks are mostly submerged

Cook on low for 6 hours, or if in an oven for 3 and a half hours at 150degrees celcius

Once cooked they will fall apart when a fork is inserted. Serve with sides of your choice and enjoy